Chipotle Chili
The chipotle chile pepper is a jalapeno pepper native to Mexico. It has a slightly sweet, smoky, brown sugar flavor with a hint of chocolate and is often used to add a little heat to sauces, salsas, soups, and stews.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped red onions
- 2 cloves garlic, minced
- 2 cups Vegetable Broth or water see Recipe Notes
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 15-ounce can dark red kidney beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes
- 1 tablespoon lime juice
- 1 teaspoon chipotle chile pepper seasoning
- 1 teaspoon salt
Instructions
- Heat olive oil in a large, deep skillet or saucepan. Add onions, and cook until soft and translucent. Stir in garlic, and cook for one minute, stirring constantly so garlic doesn’t burn.
- Add broth, black beans, cannellini beans, kidney beans, pinto beans, tomatoes, lime juice, chipotle chile pepper, and salt. Bring to a boil. Reduce heat, and simmer, covered, for 30 minutes.
- Yield: 8 servings (serving size: about 1 cup)
Notes
- If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.