Chipotle Chili

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I found the idea for this recipe a few weeks ago and it took me this long to find “Chipotle” peppers in my supermarket!  I’ve been making my “Kelly’s Famous Chili” for many years and loving it; so I was  a little hesitant to try something completely different. I’m so glad I did 🙂 Eric and I only eat poultry and fish, but my son is a big red meat fan; I wasn’t sure how a vegetarian chili would fare – well it was a hit. It has a great texture (you don’t miss the meat at all), it’s very thick and creamy, and it’s got an awesome slow burn that will have you slightly sweating after a few bites. I hope some of you will give it try and let me know what you think. You will notice that there is no photo, this is because it was so delicious that we all dug in and ate it all before we realized we’d forgotten to photograph it. I’ll be making it again soon and I’ll add photos 😉

**UPDATE** new photo 🙂

Chipotle Chili

1 pound sweet potatoes, cut into 1″ cubes
1 Tablespoon olive oil
1 cup diced onion
3 cloves garlic, minced
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon chipotle pepper powder
2 cups fat-free, low-sodium chicken (or vegetable) broth
2 – 14-1/2 oz cans diced tomatoes, no salt added
2 whole chipotle peppers, chopped
1 – 8oz. can tomato sauce, no salt added
2 Tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 cup frozen corn
1 – 14oz. can creamed corn, no salt added
1 – 15 oz. can black beans, rinsed and drained
1 – 16 oz. can chick peas, rinsed and drained

Heat a large pot or dutch oven over medium heat and add the olive oil. Saute the onions until lightly caramelized. Add the garlic and sweet potato and cook for an additional 3 -4 minutes or until the sweet potatoes get lightly browned (be careful not to burn the garlic). Add the chili powder, cumin and chipotle powder and cook for an additional 2 -3 minutes (stir frequently). Add the chicken broth (scrape up any little browned bits on the bottom of the pan – I just learned that these are called “fond” and they are full of flavor). Turn up the heat to a boil, then turn down to a simmer and cook until the sweet potatoes are just getting soft (you don’t want them to be completely cooked). Add the tomatoes, chipotle peppers, tomato sauce Worcestershire sauce and Tabasco sauce. Simmer for 10 – 12 minutes or until it begins to thicken slightly. Add the corn an beans. Mix well and let cook for an additional 5 minutes or so.

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