Three Bean Chipotle Chili |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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Adapted from the back of a can of S&W brand tomatoes. My family loves this one, and it's so quick and easy to make. One of my faves, too. The original recipe is kicking spicy, and I had to tone it down for my spice-wimps. They STILL say it is too spicy how I make it. Watch out for those chipotle chilis in adobo sauce. They are extremely hot. I use low sodium tomatoes and low sodium beans whenever possible. Ingredients:
1 lb extra lean ground beef or 1 lb ground turkey breast |
1 cup onion, chopped |
2 garlic cloves, minced |
1 tablespoon chili powder (original recipe called for 2) |
1 teaspoon ground cumin (i usually add more of this...for flavor...it's not spicy) |
1 (28 ounce) can diced tomatoes |
1 tablespoon chipotle chile in adobo, chopped (original recipe called for 3. buy a can) |
1 (15 ounce) can black beans, drained |
1 (15 ounce) can pinto beans, drained |
1 (15 1/4 ounce) can kidney beans, drained |
cilantro (to garnish) (optional) |
diced avocado (optional) |
sour cream (optional) |
Directions:
1. Brown the meat, onion and garlic in a large saucepan over medium high heat, about 3 minutes. Drain.
2. Stir in chili powder, cumin, undrained tomatoes and chipotle peppers. Cook for about 10 minutes or until thickened, stirring occasionally.
3. Add the beans and cook for another 5 minutes.
4. Serve with cilantro, avocado and sour cream, if desired. Corn bread and a nice green salad round out the meal.
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