Chipotle Chili
There is one reason that helps me survive and almost look forward to Winter…. Chipotle Chili! Am I being dramatic? Maybe, especially since the winter in Hilton Head is VERY mild, and usually enjoyable. Anyway, seriously, this chili rocks.
It is loaded with vegetables, different beans, and lean proteins. The flavors range from smoky, a little heat, to a rich cocoa. (Yep, you read that correctly, cocoa!) The cocoa powder adds a depth of flavor to the chili. It is one of those ingredients that you can’t quite put your finger on.
Either way, I know you and your family will love this slight spin on a classic cozy dish.
Chipotle Chili
Ingredients
- 1-pound Turkey breast, ground
- 1-pound Ground beef, 90/10
- 2 tablespoons Grapeseed oil
- 2 cups Onions, small dice (~2 each)
- 2 cups Bell peppers, small dice (~2 each)
- 20 ounces Cauliflower, riced
- ¼ cup Garlic, minced
- 2 each Jalapeno, minced
- 2 (28 oz) Tomato with liquid, diced, canned (San Marzano is my fav.)
- 4 tablespoons Chili powder
- 2 tablespoons Cumin, ground
- 2 tablespoons Cocoa powder
- 3 tablespoons Chipotle peppers in adobo, minced (~3 peppers + sauce)
- 2 cups Black beans, drained, rinsed
- 2 cups Garbanzo beans, drained, rinsed
- 2 cups Pinto beans, drained, rinsed
- 2 teaspoons Salt
Instructions
- Combine all ingredients in a slow cooker.
- Turn on low to cook for 8-12 hours or on high for 6-8 hours.
- Stir occasionally throughout the cooking process.
- That’s it. For real. Dig in.
Notes
Serve with cornbread, tortilla chips, or top with sliced avocado. Whatever fits your fancy.
This recipe creates a big batch. Separate out what you need for the upcoming week and freeze the rest. The Chipotle Chili will store in the freezer for up to 6 months. I love to make this chili in my instant pot too. If you have one, I highly recommend it. Combine all ingredients, cook on high pressure for 1 hour. Enjoy!
Nutrition Facts
Calories
378Fat (grams)
10Carbs (grams)
42Fiber (grams)
11Protein (grams)
311 serving = 1.5 cups