The smokiness of the chipotle not only adds a lot of flavor (and some heat), but an unexpected meatiness to the dish, making this a filling, but healthy, chili.
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The smokiness of the chipotle not only adds a lot of flavor (and some heat), but an unexpected meatiness to the dish, making this a filling, but healthy, chili.
1 cups dried beans, soaked overnight, then drained (a mixture of beans works well for this dish – black, kidney, navy, adzuki, garbanzo, etc.)
1 tablespoon olive oil
1 ½-inch piece fresh ginger, peeled and finely chopped
2 garlic cloves, finely chopped
1 small onion, finely chopped
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 diced
2 teaspoons chili powder
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 can (28 ounces) diced tomatoes, drained
2 tablespoons tomato paste
1 chipotle in adobo sauce, puréed with additional 1 teaspoon adobo sauce
2 cups vegetable broth
Shredded Cheddar or Monterey Jack, for garnish
Fresh cilantro, for garnish
Nutritional information per serving (1 cup): Calories 247 (10% from fat) • carb. 44g • pro. 14g fat 3g • sat. fat 0g • chol. 0mg • sod. 728mg calc. 117mg • fiber 14g