Chipotle 3 Bean Chili

This chili recipe is the favorite amongst my family and friends and it will be included in the gift baskets I will be giving as Christmas gifts. Chipotle 3 Bean Chili was inspired by the Mecca Chili that I use to spice up this warm fragrant dish. Once I smelled this dried chipotle chili I could only think of cozy winter comfort food and Chipotle 3 Bean Chili came to be.

Serves 5-6 people

Prep 20 minutes Cooking time 45 minutes

2 T EVOO
1 1/2 minced garlic
3/4 C small diced white onion
2/3 C medium diced green pepper
2/3 C medium diced red pepper
1 1/4 C rough chop very ripe tomato, deseeded or 1 10 oz can chopped tomato
2 T minced jalapeno, with or without seeds depending on how hot you like it
1 15.5 oz can of black beans
1 20 oz can kidney beans
1 10 oz can pinto beans
1 T dried oregano
1 T cumin
2 tsp chili powder
4 C vegetable stock
2 T black strap molasses
1 lg dried whole Mecca Chipotle Chili
Salt to taste


In a hot 8 qt sauce pan add oil and garlic.
Turn heat down to medium and stir the garlic for 2 minutes.
Add the jalapeno, peppers, onions and tomato.
Bring to a gentle simmer then add beans, spices, stock, molasses and whole dried chili.
Bring back up to a simmer and cover.
Cook for 20 minutes stirring every 10 to 15 minutes.
After 20 minutes, take out the dried chili, by now it will have rehydrated and you will be able to easily slice through the chili vertically. Slice only through the first layer. Just enough to see the seeds. Put it back in the pot, and finishing cooking without the lid for another 25 minutes.

Garnish with either black olives, sliced green onions, creme or sour cream or shredded cheddar cheese

Goes great with thick crusty bread or pour over blue corn tortilla chips and top with spicy jack cheese. Put in the oven at 450 degrees for 8 minutes for the best nachos you will ever eat.