Try this two bean chipotle chili recipe for something a little different from a typical chili. This dish is spicier and will give you a fiery experience.
½cupvegetable stock (vegetable broth or vegetable bouillon)
14ouncestomato - organic fire-roasted and chopped
1tablespoonchili flakes (chilli flakes in British English)
1teaspooncumin
½teaspoonsalt
1cupcheddar cheese - shredded
Instructions
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.