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Chipotle Chili

Prep Time 10 minutes
Cook Time 30 minutes
Servings 5 - 6 (makes about 11 cups)

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 1 ½ tsp kosher salt, divided
  • 4 cups chopped veggies*
  • 4 cloves garlic, chopped
  • 1 lb grass-fed ground beef**
  • 3 tbsp tomato paste
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 4 cups water
  • 2 (15 oz) cans beans (black and/or pinto), drained and rinsed
  • 3-4 chipotles in adobo, chopped (about 2-3 tbsp)
  • 2 tbsp adobo sauce, from the can
  • 2 tbsp soy sauce or tamari
  • 1 tbsp coconut sugar

Toppings:

  • Grated cheddar
  • Sour cream or Greek yogurt
  • Cilantro and/or scallions
  • Chopped red onion
  • Avocado slices
  • *I used bell peppers, squash, cabbage, and cauliflower. Use whatever you have on hand!
  • **Easily sub with ground turkey. 

Items you can prep ahead (optional)

  • Chop 1 yellow onion
  • Chop 4 cups veggies
  • Chop 4 cloves garlic
  • Chop 3-4 chipotles in adobo + measure 2 tbsp adobo sauce
  • Prep any toppings
  • Make the chili

Instructions

  • In a large pot, warm the olive oil over medium heat. Add the onion and ½ teaspoon salt and cook until the onion has softened, about 3-5 minutes, stirring occasionally.
  • Add the veggies, garlic, and ½ teaspoon salt and cook until the veggies have softened, about 5 minutes, stirring occasionally.
  • Make a space in the center for the beef. Add the beef, break it up into chunks, then sprinkle on the remaining ½ teaspoon salt. Cook the beef until it is mostly cooked through, mixing it in with the veg and continuing to break it up into small crumbles along the way, about 3-5 minutes.
  • Add the tomato paste, smoked paprika, cumin, and oregano. Stir it all up and cook for 1-2 minutes, stirring often.
  • Stir in the water, beans, chipotles, adobo, soy sauce, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low and simmer rapidly for 15 minutes, stirring occasionally.
  • Serve topped with lots of cheese and any other toppings you want.

Notes

Substitutions:

  • To make vegetarian, add an extra can of beans. 
  • To make it bean-free, use 1.5 lbs of meat and an extra cup of veggies. 
  • To make it not spicy, you can skip the chipotle and adobo sauce. Add an extra teaspoon of each spice. 

Storage:

  • Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Warm up leftovers in the microwave or on the stove until warmed through. Load it up with toppings. 
  • Use it as a “dip” for tortilla chips.