Chipotle Chili

The other night I made up this chili recipe and we topped it with the butternut squash salsa I had made the night before. I grew up on green chili stew, which is probably my favorite, and is very different from the tomato based chili to which most Americans are accustomed. Lately, though, I’ve been on a kick to develop a tomato based chili recipe as an alternative to the green chili stew. This one turns out smoky, spicy and hearty. Great with the butternut squash salsa. You can also add a dollop of vegan sour cream, guacamole, and some chopped green onions. I made cornbread on the side and Eric, my dad and I enjoyed a cozy dinner on the couch in front of the latest season of Misfits, one of our favorite british TV shows (If you haven’t watched it, I would highly recommend it).  

The Recipe

Serves 4

splash of olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 can diced tomatoes

1 can tomato puree

1 can kidney beans

1 can black beans

1 cup water

1 chipotle chile in adobo sauce

1 1/2 tsp cumin

1 1/2 tsp oregano

1 tsp coriander

1/2 tsp red chile powder

salt and pepper to taste

juice of 1 lime

1/4 cup fresh cilantro minced

Garnish Ideas:

Butternut squash salsa

vegan sour cream

guacamole

chopped green onions

fresh cilantro

lime

Saute the onions, garlic and red pepper in a splash of oil, in a medium sized pot until slightly softened. Add spices (Note: if you’re sensitive to spice, you might want to omit the chile powder since the chipotle chiles are spicy). Drain and rinse beans. Add beans, tomatoes and tomato puree. Add the chipotle chile and water. [Note: Chipotle chiles in adobo sauce can be purchased in small cans in the Latino section of most any grocery store. They are quite spicy, but have a great flavor. I used one whole chile, along with the sauce it was coated with and we like spicy food. If you prefer less spice, use less of the chile. The rest of the can should be transferred to a glass jar and stored in the fridge for future use.]

Let simmer for about 30 minutes, adding more water if it thickens too much. About 10 minutes before serving, add the lime juice and fresh cilantro.

Serve with any of the above garnishes.