VEGETARIAN CHIPOTLE CHILI
2.5 HOURS
SERVES 8 HAPPY BELLIES
Working that 8-5 grind means a fair bit of meal planning is in order to make my week run a bit smoother. That’s why this Vegetarian Chipotle Chili is one of my favorite back-pocket recipes.
Rather than make things complicated, I love to whip up something filling and warm all in one go on Sunday evenings. That way, I can pack it up into some containers and lunches become a lot easier to pull together in the morning.
Last winter, chili became my go to when weekends were busy! Now with Autumn fast approaching here in Washington, its back in rotation. This chili is simple, nutritious, and my honey and I were so full and cozy after lunch. If you aren’t living that veg life, this would be an easy meal to add some spicy chorizo, ground turkey, or chicken to.
INGREDIENTS
- 1 Quart of vegetable broth
- 1 Cup of quinoa (I like tri-color)
- 1 Butternut squash, peeled and chopped into small chunks. You could also substitute or mix in sweet potatoes, which I have done plenty of times. I usually dice 2 larger ones.
- 15 oz can black beans
- 15 oz can white kidney beans
- 15 oz can red kidney beans
- 30 oz can diced tomatoes
- 2-5 cloves of garlic, minced
- 1 yellow onion, diced
- 2 tbsp of Olive Oil
- A dash of salt and pepper
- A dash of cinnamon for warmth
- 1 can of chipotle peppers in adobo (I use about 4 peppers in my chili, but you can vary this depending on your spice tolerance. I put an entire can in once and burned everyone’s mouths, so tread lightly here.)
PREPARATION
- Heat olive oil in a large pot over medium heat.
- Cook the onions until translucent.
- Add garlic and cook for roughly 30 seconds.
- Add the butternut squash/sweet potatoes and allow to cook for 5 minutes.
- Add black beans, white beans, kidney beans, tomatoes, chipotle peppers and quinoa.
- Top it off with the vegetable broth.
- Add salt, pepper, cinnamon and give it a good, quality stir.
- Bring to a boil, then reduce to low heat and partially cover with a lid, leaving a crack for steam to escape. Let it cook for about 1.5 to 2 hours, or until the squash is tender and most liquid has been absorbed. Be sure to give it a stir every 30 minutes or so.
- Serve by itself, or topped with a dollop of sour cream, plain Greek yogurt, or cheddar cheese!
Pair With:
- Sip: This wine tasted yummy while waiting for it to cook – Alamos Malbec 2017
- Listen: Death Cab for Cutie – Thank you for Today (the LP is gorgeous, btw)
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