Fiery Two Bean Chipotle Chili Recipe
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.
Ingredients
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
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.
Nutrition
Calories: 3548kcalCarbohydrates: 106gProtein: 212gFat: 252gSaturated Fat: 96gPolyunsaturated Fat: 11gMonounsaturated Fat: 109gTrans Fat: 11gCholesterol: 757mgSodium: 3149mgPotassium: 5081mgFiber: 35gSugar: 23gVitamin A: 11299IUVitamin C: 251mgCalcium: 1169mgIron: 28mg
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