Smoky Chipotle Chili
- Ready In:
- 6hrs 15mins
- Ingredients:
- 18
- Serves:
-
7
ingredients
- 473.18 ml dried pinto beans
- 709.77 ml water
- 236.59 ml coarsely chopped onion
- 4.92 ml ground cumin
- 2.46 ml ground coriander
- 2.46 ml dried oregano
- 29.58 ml chili powder
- 2.46 ml dried chipotle powder (or more to taste)
- 29.58 ml unsweetened cocoa
- 453.59 g chuck steak, trimmed and cut into bite-size pieces
- 29.58 ml tomato paste
- 118.29 ml finely chopped red bell pepper
- 118.29 ml finely chopped green bell pepper
- 177.44 ml frozen corn kernels
- 425.24 g can diced tomatoes, drained
- 1.23 ml kosher salt
- 34.50 ml reduced-fat sour cream (optional)
- 29.58 ml chopped fresh cilantro (to garnish)
directions
- Wash beans thoroughly, soak overnight, and drain.
- Place beans in slow cooker. Add water and next 7 ingredients.
- Cook on LOW for 6 hours, till beans are tender.
- Brown the meat well in a frying pan for 8 minutes. Stir in tomato paste and cook 1 minute. Then add the steak, peppers, corn, tomatoes, and salt to the beans, and cook an additional 30 minutes. If desired, add more chipotle chili powder for more heat.
- Garnish with low-fat sour cream, if desired, and the fresh chopped cilantro.
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RECIPE SUBMITTED BY
Barb W.
Pittsburgh, PA
My husband and I moved to Tennessee from Pennsylvania in 2005. We absolutely love it here, especially being near the Smoky Mountains. My kids are grown and are out of the house. I am a nurse practitioner, work for Evercare, a division of United Healthcare, caring for elderly patients in nursing homes. My husband and I love the outdoors, and we especially enjoy hiking in the Smoky Mountains. I also enjoy doing Jazzercise as often as I can get there. We have 2 spoiled rotten kitties, Elizabeth and Harvey, and an equally spoiled rotten yellow lab, Hayley.