Cuisinart Original

The spice and smoke of the chipotle and adobo sauce makes this chili rival traditional meat-packed versions.

Ingredients

1           tablespoon olive oil


1                       ½-inch piece fresh ginger, peeled


2                       garlic cloves, peeled


1           small onion, cut into 1-inch pieces


1           teaspoon kosher salt, divided


¼          teaspoon  freshly  ground black pepper, divided


1                       medium bell pepper, yellow or green preferably (for color), cored, seeded and cut into


1- inch pieces


2                       teaspoons chili powder


¼          teaspoon  ground  cumin


¼          teaspoon  ground  cinnamon


1           can (28 ounce) whole plum tomatoes, with juices


3           cans (15 ounces each) beans, drained and rinsed


(use a variety, or one of your


favorite types. we


recommended kidney beans,


great northern beans,


chickpeas and/or black beans)


2           tablespoons tomato paste


1           chipotle (left whole) in adobo sauce, with additional 1 teaspoon adobo sauce


1 to 2  tablespoons maple syrup shredded cheddar or


monterey jack, for garnish (tip: save money and shred using the medium shredding disc on low speed)


fresh cilantro, for garnish

Nutritional information

Nutritional information per serving (1 cup):

 

Calories 181 (10% from fat) • carb. 31g • pro. 10g • fat 2g

  • sat. fat 0g • chol. 0mg • sod. 819mg • calc. 50mg • fiber 8g

Instructions

Active Time: 30 minutes Inactive Time: 30 minutes



  1. Put the olive oil in a 4- to 5-quart pot set over medium heat.

  2. Insert the chopping blade into the work bowl of the food processor. Add the ginger, garlic and onion and pulse until finely chopped, about 6 to 8 pulses. Once the oil is hot, add this mixture, along with a pinch each of the salt and pepper, and cook until softened and fragrant, about 5 minutes. Return the work bowl to the base and add the bell pepper. Pulse to roughly chop, about 3 to 4 pulses. Add to the pot of sautéing vegetables. Stir in the spices and allow to cook to meld the flavors and cook the pepper, about 5 minutes.

  3. While the vegetables are cooking, add the canned tomatoes to the work bowl. Pulse to chop, about 6 to 8 pulses – you want the tomatoes to be evenly chopped without any larger pieces. Once the vegetables are nicely sautéed, add the processed tomatoes along with the canned beans, tomato paste, chipotle and sauce. Decrease heat to medium-low and partially cover.  Allow mixture to simmer (adjust as necessary to maintain a simmer) until mixture is slightly reduced but not thick and the flavors are fully developed (taste  every 15 minutes or so, but it really should not be done until at least 30 minutes).

  4. Once the chili is ready, stir in the maple syrup and allow to cook for an additional minute or two. Taste and adjust seasoning as desired. Remove the chipotle and top with shredded cheese and a sprig of cilantro.

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