Chipotle Chili

Chipotle Chili is made with chipotle peppers, black beans and amazing spices so you get an amazing smoky flavor spoon for spoon every time you eat it. A 20 minute meal that the whole family will love even the pickiest eaters, because there isn’t any more comforting than this one pot meal which is so easy to make that you might it is coming from your favorite restaurant.

Let’s face it, friends it is always great to have a pick me up at the stove and for me these are chili recipes like my Vegetarian White Chili, the Instant Pot Chili, my Chili Beans Recipe, or my Texas Chili. 

I love about these that you can make them from scratch and then with every bite you get amazing spices and textures.

Also chilis are really budget friendly and filling, freeze well and great for meal prep.

What makes this the best Chipotle Chili

I use 3 different types of tomatoes for this Chipotle Chili: tomato paste, tomato sauce, and diced tomatoes. This combination makes all the difference, because you get so much flavor and fantastic textures.

Chipotle peppers: these are the star of the show add smokiness and heat to the chili.

Meaty texture: I use black beans and vegan ground beef crumbles for heartiness and a wonderful texture.

Once you make everything you will know how fast it comes together with step by step pictures.

What you need for this Chipotle Chili recipe

• Chipotle peppers
• Cumin
• Smoked paprika
• Vegan ground beef

 

• Black beans
• Diced tomatoes, tomato paste and sauce
• Oil
• Garlic
• Onions

How to make Chipotle Chili

First, remove the liquid from the diced tomatoes by giving them into a sleeve with a bowl underneath. I suggest you do this so that the chili does not become too thin at the end. If it is too thick, you can add the saved liquid to get the best texture. 

In a pot or casserole, heat oil and add the diced onions and garlic. Fry for about 3 minutes then add the vegan ground beef crumbles with cumin and smoked paprika. Cook for another 3 minutes, then mix in the diced tomatoes, tomato paste and sauce, chipotle peppers in adobo sauce and finally black beans.

Let everything simmer on medium heat for 8 minutes more, season with a pinch salt and pepper. Serve the Chipotle Chili in bowls and enjoy.

Freezing instructions and leftovers

For freezing: let the chili cool completely, then transfer to a large container or make individual portions. This is great in the freezer for around 3 months.

Leftovers: You can also just store leftovers in the fridge, but I tell you it won’t last that long – just for around 4 days.

Tips and tricks

You can make easily a double or triple batch of the Chipotle Chili and stick them in fridge (see my freezer instructions).

It will taste great to many things like my Easy Jalapeno Cornbread  or with your favorite chips, yum.

Use more or less peppers to your own gusto. I personally find the amount in the recipe perfect, but everyone is different and like it more spicy or less.

What Can I use if I don’t have Chipotle

You can find them in almost every supermarket or online, but if you can’t get them you can use more smoked paprika and add a good amount of chili powder and cayenne pepper.

Other amazing recipes you need to try

• Hashbrown Potatoes
• Greek Fries
• Garlic Mushrooms
• Boom Boom Sauce

Try my Chipotle Chili and share your remakes on Instagram or Facebook with me.

Cheers, Florian.