Café Latte's Chipotle Bean Chili
Maria
A hearty chili that will clear your nasal passages, for sure.
ingredients
- 8 cups (4 cans) black beans
- 1 can pinto beans
- 1 can kidney beans
- 1 1/2 cups diced yellow onions
- 3 tablespoons minced garlic
- 2 1/2 tablespoons chile powder
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons salt
- 3/4 tablespoon chipotle powder
- 8 cups water
- 3 tablespoons vegetable base
- 1 can (5 oz) chipotles, puréed
- 5 cups tomatoes, puréed
- 2 1/2 cups carrots, peeled and sliced
- 1 1/4 cup canned roasted red peppers
- 1/2 cup canned roasted yellow peppers
- 1/2 cup frozen corn
- 2 cups cooked brown rice
- 1/2 cup chopped fresh cilantro
directions
- 1
To make soup:
- 2
Rinse and drain black beans, pinto beans and kidney beans. Set aside. In large stockpot, sauté onions and garlic until onions are translucent. Stir in chile powder, cumin, salt and chipotle powder. Add water to pot. Stir in vegetable base until smooth. Add beans, chipotles, tomatoes, carrots, red peppers, yellow peppers adn corn. Bring to a boil. Reduce to a simmer. Simmer uncovered for 30 minutes or until vegetables are tender.
- 1
To serve:
- 2
Place 1/4 cup cooked brown rice in each soup bowl. Add ladles of soup. Top with 1 tablespoon of fresh cilantro.
notes
Laura warmed us up in a big way with this chili in mid-September. Went great with her homemade corn muffins.
Source: Laura
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