This chili is quite spicy. For a milder chili, use one chipotle pepper instead of two. If you want more smoky flavor, use smoked paprika instead of regular sweet paprika.If you prefer a thicker chili, use 2 or 2 1/2 cups of broth instead of 3.
1medium onion, diced
1rib of celery, sliced
2chipotle peppers, in adobo sauce, roughly chopped
114-ouncecan of crushed tomatoes
115.5-ouncecan of pinto beans, drained and rinsed
115.5-ouncecan of black beans, drained and rinsed
115.5-ouncecan of kidney beans, drained and rinsed
chopped red onions
Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onions and sauté them for about 4 minutes. Add the celery, garlic and 1/2 teaspoon of salt. Sauté for another 3 minutes.
Add the chili powder, cumin, paprika, chipotle peppers and the remaining 1/2 teaspoon of salt. Stir to combine the ingredients. Add the crushed tomatoes and broth, cover the pot and bring it to a boil.
Remove the cover, add the beans, and reduce the heat to medium. Let the soup simmer for 10 minutes, uncovered.
Turn off the heat and let the soup sit for another 10 minutes so that the beans absorb more liquid.
Serve the chili in bowls with a dollop of sour cream and some chopped onions and cilantro.
Refrigerate any leftovers. The chili tastes even better the next day!
NUTRITION INFORMATION: Amount for 1/6 of recipe: Calories: 270, Total Fat 6g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 1373.4mg, Total Carbohydrate: 43.3g, Dietary Fiber: 14.2g, Sugar: 7g, Protein 13.5g
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