This fiery two bean chipotle chili recipe originated from Rachel Ray’s 30 Minute Get Real cookbook. Her recipe uses bacon, and I don’t think it’s necessary. I usually do this with black beans and ground chicken. This time I decided to use black beans and kidney beans.
If you’ve never used chipotle chili powder, it’s made from smoked jalapenos, and it’s spicy. However, you may choose to omit the chopped jalapenos in the recipe if you don’t like it too spicy. Try this two bean chipotle chili recipe if you ever find yourself craving a tasty chili to pair with your nachos and chips.
Fiery Two Bean Chipotle Chili Recipe
- 2 pounds ground beef (minced beef)
- 2 tablespoons olive oil - extra virgin
- 1 medium yellow onion - chopped
- 3 cloves garlic - chopped
- 1 medium red pepper (red capsicum) - chopped
- 2 medium jalapenos - seeded and chopped
- 1 handful carrots - chopped
- 1 can black beans - drained and rinsed
- 1 can red kidney beans - drained and rinsed
- ½ cup vegetable stock (vegetable broth or vegetable bouillon)
- 14 ounces tomato - organic fire-roasted and chopped
- 1 tablespoon chili flakes (chilli flakes in British English)
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 cup cheddar cheese - shredded
- Start by adding olive oil to your dutch oven.
- Add onion, garlic, bell pepper, jalapeno, carrot and corn and saute for about 5 minutes. Then, add beef.
- Add chipotle powder, cumin, and salt and stir for a few minutes. Add broth or beer to deglaze the pot. Let it simmer for a few minutes.
- Add in the beans and fire-roasted tomatoes and bring to a boil. Turn it to low for about 60 minutes. Sometimes I’ll let it simmer for an hour or more on a cold day.
- I like to serve 1 cup of chilli over 1/4 to 1/2 cup of brown rice or quinoa and top with shredded cheese. You could serve it with shredded cheese and sour cream to cut back on carbs.