Easy Chipotle Bean Chili
- PREP 15min
- COOK 3hrs
- TOTAL 3hrs 15min
This vegetarian bean chili is super flexible! You can use either dried or canned beans (see tips below for using canned beans). This recipe is written for cooking with dried beans on the stovetop, but you can easily make it in a slow cooker, too (see below for slow cooker instructions)! We use chipotle peppers in adobo sauce for a delicious smoky heat. You can find small cans of these in the international aisle of most grocery stores. Two peppers make a mild-to-medium chili. Add one or two more peppers for a spicier chili, or use some of the adobo sauce from the can.
You Will Need
Bean Chili
1 ½ tablespoons avocado oil
1 medium onion, finely chopped
4 ounces mushrooms, finely chopped
4 garlic cloves, minced
1 ½ tablespoons chili powder, try homemade chili powder
1 teaspoon ground cumin
1 teaspoon fine sea salt, plus more to taste
2 chipotle peppers in adobo sauce, finely minced, use more for a spicier chili
1 (28oz) can crushed tomatoes
1 ½ cups dried beans, see below for suggestions
4 cups water
1 cup frozen corn
1 teaspoon red wine vinegar
Serving
Lime wedges, mashed avocado, guacamole, sour cream, pickled jalapeños, chopped onion, cilantro, tortillas or tortilla chips
Directions
Stovetop Bean Chili
Heat the oil in a heavy-bottom pot with a lid (we use our Dutch oven).
Add the onion and mushrooms, then cook, stirring occasionally, until the onions are soft and translucent.
Stir in the garlic, chipotles, chili powder, cumin, and salt. Cook for about a minute.
Add the tomatoes and use a wooden spoon to scrape any bits stuck to the bottom of the pot.
Rinse the beans with cool water, drain them, and then add them to the pot with the water. Bring the chili to a boil and cook for one minute. Reduce the heat to a low, gentle simmer then cover with a lid. Cook, stirring occasionally, for 2 ½ to 3 hours. If during cooking the chili seems day, add a little more water.
When the chili is done, stir in the corn and red wine vinegar. Add additional salt if needed. Cook until the corn is warmed, about 5 minutes, then serve topped with your favorite chili toppings.
Slow Cooker Bean Chili
Cook the onion, mushrooms, garlic, chipotles, spices, salt, and tomatoes, as shown in the stovetop method above. You can use a skillet instead of a heavy-bottomed pot.
Scrape the onion-tomato mixture into a slow cooker. Rinse the beans with cool water, drain, and then add them to the slow cooker along with 3 ½ cups of water.
Cook on HIGH for 6 to 7 hours. If the chili seems dry, add a little more water. Add the corn 20 minutes or so towards the end of cooking.
Adam and Joanne's Tips
- Storing: Leftover bean chili can be kept in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
- Dried beans: We usually use a mixture of beans when making this chili. Black beans and kidney beans are almost always included. Other varieties, like pinto beans, are great too. I’ve even used orca beans with great success. Since the beans cook for almost 3 hours, it’s unnecessary to soak them beforehand. If you want the beans to be very soft, you can always soak them overnight before cooking. Drain and rinse the soaked beans before adding to the chili. Expect the chili to take less time (1 ½ to 2 hours).
- Using canned beans: You will need just less than 4 cups of cooked or canned beans (about three 15oz cans). You don’t need to add the water called for in the recipe above. Cook the onions, mushrooms, spices, and tomatoes as mentioned in the recipe. Add about 1/2 cup of water, bring everything to a low simmer, and cook for about 20 minutes. Add the canned/previously cooked beans, then cook for another 10 minutes. If the chili seems dry, add a little more water.
- The nutrition facts provided below are estimates. We did not include any toppings in the calculations.