Chipotle Chili

Entrees, Leslie's Featured Recipes.
This recipe uses dried chipotle chili pepper powder, which gives it a rich, smoky flavour. You'll find it in the spice section of your local grocery store or gourmet food shop. Be sure to save some chili for leftovers - it's even tastier after sitting in the fridge for a day.

Chipotle Chili


Quantity Ingredients
1 tbsp / 15 ml canola oil
1 cup / 250 ml chopped onion
3 cloves garlic, crushed
1.5 cups / 375 ml chopped green pepper (about 1 large)
1 can (28 oz / 796 ml) diced tomatoes
1 can (19 oz / 540 ml) kidney beans, drained and rinsed well
1 can (19 oz / 540 ml) chickpeas, drained and rinsed well
1 can (19 oz / 540 ml) black beans, drained and rinsed well
1.5 cups / 375 ml fresh or frozen corn kernels
2 tbsp / 25 ml molasses
2 tbsp / 25 ml white vinegar
1 tbsp / 15 ml cocoa powder
1/2 tsp / 2 ml dried chipotle chili powder (or to taste; I use a good heaping teaspoon!)


Heat oil in a large saucepan over medium heat.  When pan is hot, add onions and sauté about 8 to 10 minutes. Add garlic and green pepper; sauté another minute.

Add tomatoes, kidney beans, chickpeas, baked beans, corn, molasses, vinegar, cocoa powder, and chipotle chili pepper.  Cover and bring to a gentle boil over high heat; reduce and simmer for 30 minutes.

Serves 8.

Per 1 cup (250 ml) serving: 275 cal, 12 g pro, 4 g total fat (1 g saturated fat), 54 g carb, 10 g fibre, 0 mg chol, 434 mg sodium

Source: Leslie Beck's Healthy Kitchen