With a variety of beans and spices, this chili has it all. One serving will fill you right up, but we know you’ll be coming back for seconds.


8 Servings (10 cups)

  • 1 onion (diced) 1cup
  • 1 red bell pepper (diced) 1 cup
  • 2 carrots (diced) 1/2 cup
  • 2 cups water
  • 1 pound extra lean ground beef
  • 1 can crushed tomatoes
  • 1 can black beans
  • salt and pepper
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons adobo sauce from the can of chipotle
  • 1/2 teaspoon dried oregano
  • 1 chipotle chile in adobo sauce, seeded and minced


  1. Turn stove onto medium heat.
  2. Get large sauce pan and pour in vegetable oil.
  3. After the oil is warmed, add in the onion, carrot and bell pepper.
  4. Cover the pan and let cook for 10 minutes or until vegetables are soft. Stir occasionally.
  5. Add in the cumin and stir for 1 minute.
  6. Turn the stove to high.
  7. Add in the beef, cook until no longer pink. Stir to break up the meat.
  8. Add in oregano, adobo sauce, chipotle sauce, tomatoes, water and a pinch of salt and pepper.
  9. Simmer for 30 minutes with the lid partially covered. Stir occaionally
  10. Add in the beans and cook an additional 20 minutes with lid partially covered. Stir occasionally.
  11. Serve and enjoy!

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