Prep Time 10 mins Cook Time 45 mins Total Time 55 mins
Servings: 4

Description

Awesome chili recipe that is simple to make, super filling, and delicious. It has lots of flavor and a good level of spice. Feel free to adjust the quantity of adobo chili to suit your liking and use whatever brand of chips you prefer.

Ingredients

Instructions

  1. Prepare the ingredients. 

    • Finely chop the onion into tiny cubes. 
    • Peel and chop the garlic cloves. 
    • Separate leaves and stems from the cilantro, then finely chop the stems. 
    • Pull one chipotle chili from the can and chop/mash it until it forms a paste. Add the tomato paste and a bit (~1 teaspoon) of adobo sauce from the chipotle chili can to the chili paste.
  2. Heat the olive oil in a large saucepan on medium-high heat. Add onion, garlic, cilantro stems, and chili powder. Cook for 5-6 minutes until the onions soften.

  3. Add the tomato-chili paste mixture into the saucepan and cook for 2-3 more minutes, stirring frequently, until the contents become brick red.

  4. Add the fire roasted tomatoes and bring to a simmer. Cook for 8-10 minutes, stirring frequently, until the tomatoes have slightly darkened in color.

  5. Add the pinto beans, salt, and 5 cups of water. Bring to a boil and then reduce heat to low-medium and allow the chili to simmer, uncovered, for 30-35 minutes, until the chili has thickened to your desired consistency.

    You can optionally mash a quarter of the pinto beans for a thicker and creamier consistency.
  6. Squeeze the juice of half of a lime into the chili.

  7. Serve the chili with a dollop of sour cream, topped with cilantro leaves, avocado chunks, and a handful of broken tortilla chips. Include a lime wedge on the side.

Notes

This recipe is based off the recipe from Bon Appetit: https://www.bonappetit.com/recipe/vegetarian-bean-chili-with-fritos

Leave a Comment