Wednesday, October 10, 2012

Vegetarian Four Bean and Chipotle Chili

Vegetarian Four Bean and Chipotle Chili recipe by Barefeet In The Kitchen

This meal was inspired by an impromptu trip to our cabin and an unexpected craving for chili. I pulled this together with only ingredients from the cupboards and it turned out deliciously. All of my boys enjoyed this a lot and requested the leftovers for lunch the following day.

I chose to simmer mine all day in the crockpot, but this could easily be made on the stovetop in less than an hour. Just bring it to a boil and then reduce the heat to a simmer until ready to eat. Serve with Homesteader's Cornbread for a perfect cold weather meal.

Vegetarian Four Bean and Chipotle Chili
(printable recipe)

1/2 very large onion, 3/4 cup chopped small
(1) 14 ounce can Ranch style pinto beans
(1) 14 ounce can great northern beans
(1) 14 ounce can black beans
(1) 14 ounce can light red kidney beans
29 ounce can crushed tomatoes
2 tablespoons Mexican spice mix or taco seasoning
2-3 chipotle peppers in adobo sauce, finely minced, adjust the amount based on your tolerance for heat
Optional: shredded cheese and sour cream for serving

Combine all ingredients in a crockpot and simmer on low all day or on high for a few hours. Top with cheese and/or sour cream just before serving. Enjoy!

Vegetarian Four Bean and Chipotle Chili recipe by Barefeet In The Kitchen




ONE YEAR AGO TODAY: Cool Rise Whole Wheat Sandwich Bread

8 comments:

  1. I love meals pulled together from ingredients in the kitchen, I'm not surprised your boys love this - it looks wonderful
    Mary x

    ReplyDelete
  2. I love that last picture....with the cheese stretching from the spoon. And I'm so glad it is finally chili weather! Thank you for sharing. What a wonderful start to my Wednesday. I hope your day is full of good food and laughter. We need more of both in this world!

    ReplyDelete
  3. I wish I could just invent dishes - nice job Mary.

    ReplyDelete
  4. The cheese on top looks really great. Perfect recipe for the cooler weather.

    ReplyDelete
  5. We have had soup 3 nights in a row and I wouldn't mind having this chili right now, meatless or not! Yum, Mary.

    ReplyDelete
  6. I don't normally go for chili with lots of beans in it, but dang, girl.. this looks and sounds amazing!!

    ReplyDelete
  7. I've definitely been craving chili like mad this fall...love the chipotle in this! It's a must make!

    ReplyDelete
  8. In the summer I make a salad with as many kinds of beans as I can find, and call it 5 or 6 or 7 bean salad. This looks like the winter version of that! Love that gooey cheese, it's a must on all our chilis!

    ReplyDelete