Chipotle Black Bean Chili (the best)

This is my go to chili recipe with Black Beans, Corn and Chipotle. It has a solid veggie factor which is how I like my chili. Bell peppers, onion, carrot, celery and tomato. Cumin, chili powder and oregano for seasoning. 

I find the heat level of this chili perfect for me, but everyone is different when it comes to how much heat they like, you could leave out the chipotle in adobo, or add less/more to your personal taste. I shared some with my mum and she didn't find it too spicy so I think that means this recipe will work for most people. 

I garnished my black bean chili with shredded vegan cheddar, vegan sour cream and green onions. Not all brands of vegan cheese and sour cream are created equal. It might take some experimenting to find your favourite brands.  



On the side
My Jalapeño Cheddar Biscuits!! (pictured below)

Other thoughts on side options:
- serve the chili with corn chips or crusty bread.
- or how about make a loaded baked potato? Stuff potato with chili, shredded vegan cheese, sour cream and green onion. 100% yum.

Serves: Approx 4-6

​Ingredients:

• olive or veg oil for cooking
• 1 red onion, small dice
• 1 stalk of celery, small dice
• 1 carrot, small dice
• 6 cloves garlic, chopped
• 2 bell peppers (any colour I like using red or a combo), small diced
• 1 x 28 floz can whole tomatoes, + water (tomato can full of)
• 1 x 19 floz can black beans, drained & rinsed
• 1 cup frozen corn
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• couple pinches brown sugar (I add a bit of brown sugar to most of my tomato based dishes to balance the acidity. I do this to taste, the purpose isn't to add sweetness, only balance.)
• 3 tbsp tomato paste
• 1 tbsp chipotle puree (I buy cans of chipotle in adobo sauce, puree them and keep them in the fridge for using in recipes)

Method

1. Heat a few good swirls of olive oil in a large pot over medium heat. Sweat onion, carrot, celery for a few minutes until a bit softened, season with S & P
2. Add in garlic and bell peppers, sauté a couple more minutes. 
3. Add in cumin, chili powder, chipotle puree. Stir around for a couple minutes to cook out the spices.
4. Stir in tomato paste, cook a couple minutes.
5. Add in can of whole tomatoes (I crush these with my hands as I add them to the pot, I just kinda like getting messy what can I say...do it however you want!). Fill the empty can with water, add that to the pot too. Season with more S & P
6. Now add brown sugar, & oregano. Bring to a boil, reduce to a simmer.
7. I like to let my chili simmer and reduce pretty slowly. Once the liquid has reduced and everything is on the thicker side, give it a taste. Season with more salt if needed. About 45 minutes)
8. Add in your frozen corn and black beans. Heat through and let it hang out awhile on low heat. Of course this chili like most soups and stews gets better after sitting a day in the fridge. 
9. Serve with your favourite garnishes and a side of my Jalapeño Cheddar Biscuits.

           Jalapeño Cheddar Biscuits