Three Bean Chipotle Chili

Three Bean Chipotle Chili

Serves: 8  |  Prep time: 30 minutes  |  Total time: 1 hour

Honestly, I don't even know how I make this chili—it’s different every damn time. But isn’t that by definition what chili is? You add some spice, you add some beans, cook it for a while and… voila! It’s chili. Some of my peers make a big deal about competing against each other for the best beef pork chili, but this is vegetarian country, and we have less heartburn here!! This dish is simple, quick, and SPICY. I like this at the height of summer to make me sweat, or on a chilly fall day when I want something easy and hearty. Below is a loose outline for how I make mine, but seriously: Change whatever you want! *

*Corn! More peppers! Carrots! A different bean! Seriously, there are no wrong answers!

Ingredients

1 batch of Andy’s Crispy Spicy Tofu

1 yellow onion, diced

3 cloves garlic, minced

1 jalapeño, seeds removed and finely chopped

2-3 chipotle peppers in adobo sauce, minced

2 tbsp cumin

1 tbsp cayenne pepper

1 15 oz can crushed tomatoes

2-3 cups veggie broth (depending on how thick you want it)

Directions

1. Heat oil in a large heavy-bottomed pot over
   medium-high heat. Add in the garlic and cook until fragrant, about 1 minute. 

2. Toss in onions and about a tspn of salt and cook
   until soft, 7-10 minutes. 

3. Add in spices, chipotle peppers and tomato paste;
   sauté for 1 minute, scraping the bottom of the pan
   and stirring often. 

4. Add in crushed tomatoes and broth, and bring to a boil.  

5. Stir in beans and reserved tofu and simmer for 20 minutes, stirring often. Salt and pepper to taste. 

6. Serve with sour cream, sliced avocado, maybe some queso, and top with cilantro. Adjust spice as needed!