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Spicy Bean Chili
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Spicy Bean Chili
Recipe Amount:
8 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
61
Spicy chili for a cold evening. Guaranteed to warm you up. Feel free to add more heat by using more adobo sauce or a fresh jalapeno or serrano pepper.
Ingredients
- 1/2 Cup Dry Red Kidney Beans
- 1/2 Cup Dry Black Beans
- 2 Tbl Olive Oil
- 1 Onion - Chopped
- 1 Carrot - Peeled and chopped
- 1 Celery Stalk - Chopped
- 1 Red Bell Pepper - Seeded and chopped
- 1 Green Bell Pepper - Seeded and chopped
- 12 Garlic Cloves - MInced
- 1 Chipotle Pepper in Adobo Sauce - Minced
- 1 Tbl Dried Oregano
- 1 Tbl Ground Cumin
- 1 Tbl Chili Powder
- 14.5 Oz Diced Tomatoes, Canned, No Salt Added
- 4 Cups Homemade Chicken Stock
- Scallions - Optional topping
- Cheddar Cheese - Optional topping
- Avocado - Optional topping
Preparation
Step 1:
Pressure cook the dry beans in the instant pot for 35 minutes. Drain and set aside.
Step 2:
Heat oil in a large pot over medium heat and saute onions, carrot, celery, bell peppers and garlic for 10-12 minutes until vegetables are softened.
Step 3:
Add the minced chipotle peppers, oregano, cumin and chili powder. Stir to blend. Add tomatoes and stock. Simmer over medium-low heat, uncovered, for 45 minutes.
Step 4:
Add the cooked beans and simmer an additional 30 minutes or until the sauce is the desired consistency.
Step 5:
Step 6:
Variations
Additional Notes
You can add cilantro, yogurt lime sauce to smooth out the heat. If you use store-bought 33% less sodium chicken broth, add 270 mg sodium per serving.
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
182
Fat (g):
4
Cholesterol (mg):
5
Sugar (g):
6
Protein (g):
9
Fiber (g):
7
Sodium (mg):
61
Potassium (mg):
722
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