Chipotle Chili
Dive into the bold, smoky flavors of this hearty Chipotle Chili — a satisfying one-pot meal guaranteed to upgrade your weeknight dinner routine. Featuring tender ground beef, a medley of black and kidney beans, and the unmistakable kick of chipotle peppers in adobo sauce, this chili is a symphony of spice and warmth. Aromatic spices like smoked paprika, cumin, and chili powder are perfectly balanced with rich crushed tomatoes and a splash of savory beef broth. Ready in just under an hour, this easy-to-make recipe is perfect for feeding a crowd or meal prepping for the week. Serve it up with your favorite toppings like fresh cilantro, sour cream, and shredded cheddar cheese for a customizable, comforting dish that everyone will love. Whether you're craving a cozy dinner or prepping for game day, this chipotle-inspired chili is a flavor-packed crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves garlic cloves, minced
- 1 pound ground beef
- 2 peppers chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce from chipotle can
- 28 ounces crushed tomatoes
- 1 cup beef broth
- 1 cup cooked black beans, drained and rinsed
- 1 cup cooked kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- to taste sour cream (optional, for serving)
- to taste shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell pepper to the pot and sauté for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary.
Stir in the chopped chipotle peppers, adobo sauce, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Pour in the crushed tomatoes and beef broth, stirring to combine.
Add the black beans and kidney beans to the pot, mixing thoroughly.
Bring the mixture to a boil, then reduce the heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust seasonings as desired. For a thicker consistency, continue simmering for an additional 10-15 minutes.
Serve the chili hot in bowls, garnished with chopped cilantro, sour cream, and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
2263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 4334 mg | 188% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 37.4 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 659 mg | 51% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 5063 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
