Spicy three-bean chipotle chili [Vegan]

Jaymi's Notes:
You can't go wrong with a good, spicy chili. It's wonderful when the weather is hot, and wonderful when the weather is cold. This chili is quick to put together, with just a few basic ingredients and spices. It packs a punch, too, thanks to the chipotle chiles. Thankfully the recipe is very adjustable, so add just a little chipotle chile at first, and keep going until you hit the spiciness you prefer. You can cool it off with a few avocado slices on top or (if you aren't vegan) a dollop of sour cream.

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© Jaymi Heimbuch

Kelly's Recipe:

This recipe for spicy three-bean chili got mixed reviews at the dinner table last night. I liked it very much, my daughter found it a bit too spicy for her taste, and my husband didn't like it at all. My husband tolerates legumes more than enjoys them, so I guess the combination of three beans together was just too much for him. Despite the Goldilocks nature of the responses, I liked the spiciness of it and didn't find it too hot at all, (although it will probably be hotter today), and the rice vinegar gave it a bit of a tang.

If you like a bit of heat and you are a fan of beans, then you will probably be pretty happy with this recipe. I used canned beans as the recipe calls for, which cuts down on the cooking time considerably, but you can always soak and cook your own beans if you like.

This recipe is from Eat Well by Charity Ferreira.

Spicy Three-Bean Chili

2 tbsp olive or canola oil
1 onion, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp dried oregano
1 tbsp ground cumin,
1/4 tsp salt
1 can (28 oz) tomatoes, diced
1 can (14 1/2 oz) pinto beans
1 can (14 1/2 oz) white beans
1 can (14 1/2 oz) black beans
2 tsp rice vinegar
1/4 cup cilantro, chopped
1 - 2 tsp chipotle chilies in adobo, finely chopped

1. Heat oil in a large pot over medium-high heat. Add onion and garlic and saute, stirring frequently, until onion softens, about 5 minutes. Stir in chili powder, oregano, cumin and salt and cook for 1 minute more.

2. Add tomatoes, beans and 2 cups of water, bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, for 20 minutes. Stir in vinegar, cilantro, and chipotle to taste.

© Jaymi Heimbuch

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