The spice and smoke of the chipotle and adobo sauce makes this chili rival traditional meat-packed versions.
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The spice and smoke of the chipotle and adobo sauce makes this chili rival traditional meat-packed versions.
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 per serving (1 cup):
Calories 181 (10% from fat) • carb. 31g • pro. 10g • fat 2g
Active Time: 30 minutes Inactive Time: 30 minutes