A hearty and flavorful smoky vegetarian three-bean chili. This quick and easy chili features three varieties of beans for added protein and gets its smoky taste from chipotle peppers in adobo sauce and fire-roasted tomatoes.
1 tablespoon avocado oil
½ medium yellow onion, diced
1 green bell pepper, diced
3 cloves of garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon freshly cracked black pepper
¼ teaspoon fine sea salt
3 tablespoons adobo sauce (from canned chipotles in adobo sauce)
1 cup low-sodium vegetable broth
1 28-oz can crushed fire-roasted tomatoes
2 15-oz cans BUSH’S® Mixed Chili Beans in Mild Chili Sauce
1 15-oz can BUSH’S® Black Chili Beans, drained and rinsed
Heat the oil in a large pot over medium heat. Add the onions and green peppers to the pot and sauté until softened; about 5 minutes. Add the garlic, chili powder, cumin, smoked paprika, salt and pepper to the pot and stir. Cook for about 30 seconds, until the garlic is fragrant.
Add the adobo sauce, vegetable stock, and crushed tomatoes to the pot and stir, scraping the bottom of the pot to get any golden-brown bits. Add the beans, and stir to combine. Bring the chili to a boil.
Once boiling, lower the heat to a simmer. Leave the pot uncovered or place a lid vented on top of the pot. Let the chili simmer for 20 minutes, or longer if desired. The flavor concentrates the longer it cooks.
Optional: blend the chili for a thicker texture. Blend ⅓ of the chili in an upright blender. Add the puréed chili back into the pot. You can also use an immersion blender to puree ⅓ of the chili in the pot. This only takes a few seconds. Careful not to purée the entire pot.
Taste the chili and adjust seasoning or salt if necessary. For a spicier chili add a few more tablespoons of adobo sauce or finely diced chipotle pepper from the canned adobo sauce. Serve warm with toppings of choice.
To store and reheat: store leftover chili, place in an airtight container in the fridge for up to a week. To heat, bring to a low boil on the stove top to heat through. Add additional broth to thin to desired consistency as the chili thickens as it sits.