Hearty Mixed Bean Chipotle Chili

If you’ve been looking for a flavorful bean chili, your search is over! This hearty mixed bean chipotle chili is made with two kinds of beans but you can easily substitute it for one (or more). We included a lot of traditional Dominican seasonings like adobo powder and oregano, but also included a little spice. If you’re not a huge fan of spicy foods, feel free to leave out the chipotle chili powder and it will still taste amazing!

We started out by using dried beans and soaking them overnight. You can easily use rinsed canned beans and skip this step if your pressed for time. Let’s just all take a moment and look at how beautiful beans are…

This was the morning after leaving them in water all night. It’s just amazing to me how they expand and transform!

Anyway, we drained the beans and added them to a pot with and inch space of water and some seasonings — bay leaves, rosemary, thyme, garlic, and kosher salt. We let them boil for a good while, about an hour until they were a little under done. The idea is to let them cook and absorb the seasoning of the water but to finish in the chili itself.

While that was boiling, in a big pot over medium high heat we added the onions and garlic. After cooking them for a minute or two we added the seasonings. We let those come together for another minute and then added all of the tomatoes, tomato paste, and can of tomato sauce. Then, we added the quart of veggie stock and let everything simmer together while the beans finished.

We let the beans go for about 45 minutes, but again you want them to be just undercooked. Drain the beans in a strainer, removing the rosemary, thyme, bay leaves, and smashed garlic before adding them into the chili pot. You’ll then want to stir everything together and let it come to a low boil (this was a medium-high flame for us). Leave this going and stir ocassionally for another 45-1hr. As time goes on, the soup will get thicker and the beans will soften perfectly!

Serve in a bowl and enjoy! Full recipe below, let us know what you think in the comments!

Hearty Mixed Bean Chipotle Chili

by

• Serving Size : Serving

• Servings Per Recipe : 6

• Prep time : 60 Minutes

• Cook time : 60 Minutes

• Source : Coco Verde

Ingredients

• 2 Pound (lb) Dried Beans (We used red and white beans)

• 1 Serving Rosemary Sprig

• 5 Serving Thyme Sprigs

• 1 Serving Head of Garlic

• 1 Quart Vegan Veggie Stock

• 5 Serving Bay Leaves

• 1 Tablespoon (TBSP) Cumin

• 2 Tablespoon (TBSP) Adobo

• 3/4 Tablespoon (TBSP) Chipotle Chili Pepper

• 1 Teaspoon (tsp) Crushed Red Pepper

• 3 Serving Medium Sized Tomatoes (diced)

• 1 Can Tomato Paste (6 oz)

• 1 Can Tomato Sauce (8oz)

• Serving Salt (we used kosher salt)

• 1 Tablespoon (TBSP) Oregano (ground)

• 3 Tablespoon (TBSP) Canola Oil

• 2 1/2 Whole Sweet Onions

Directions

1. Soak rinsed dried beans overnight in a big bowl with lots of water. If using canned beans, skip this step and just rinse the beans.

2. Drain and rinse beans and place them in a pot with water. There should be about an inch of water above the beans. Add in the sprig of rosemary, 5 sprigs of thyme, 5 smashed cloves of garlic, 4 tbsp of kosher salt, and 5 bay leaves. Bring to a boil and continue to boil until just under done, about 45 mins- 1hr on medium high heat.

3. While the beans are cooking, prepare the sauce. Heat 3 tablespoons of canola oil over medium high heat. When the oil is ready, add the onions and garlic and cook for about a minute or two. Add all of the remaining spices: 2 tablespoons of adobo, 1 tablespoon of ground oregano, 1 tablespoon of cumin, 3/4 tablespoon of chipotle red pepper (omit or add less for less spice), 1 teaspoon of red pepper flakes. Cook together for another minute or two.

4. To that same pot, add in all of the tomato products: 3 diced tomatoes, 6oz can of tomato paste, and 8oz can of tomato sauce. Cook together for another few minutes. When it has come together, add in the quart of vegetable stock and bring to a simmer while the beans continue to cook.

5. Once the beans are ready (again, slighly under done), drain and add them to the chili pot. Mix all of the ingredients together and bring it to a low boil. Keep it at this temp (a little less than medium high for us) for about 45 minutes to an hour or until the chili has gotten thick and the beans have softened. Make sure you are stirring occassionally so that the chili doesn't stick to the pot. Taste and see if you want to add any more seasoning or salt and pepper. Since the adobo has salt and pepper in it, we didn't feel like it need anything else but feel free to add more to taste!

6. Serve and enjoy!

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