Today is damp and cloudy. Tomorrow will be cold and windy. Weather like this is perfect for chili. This pinto bean chili is my new favorite - it's very thick since Anna won't eat anything brothy. You can thin it with more broth or even salsa if desired, or serve it with cornbread or on top of a baked potato. I like mine dressed simply with plenty of chopped fresh tomato and avocado.
1 pound dried pinto beans, cooked
2 tbsp. olive oil
1 large onion, chopped
4 large cloves garlic, minced
4 cups vegetable broth (Imagine or homemade)
1 6oz can Rotel Tomato Sauce
2 tbsp. lime juice
2 tbsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. oregano
1 tsp. salt, plus more to taste
1/2 tsp. black pepper
2 tsp. cocoa powder
1/4 tsp. ground chipotle
1/4 tsp. cayenne pepper
toppings of your choice as desired - chopped onion, tomato, avocado, cilantro, etc.
Heat olive oil in a large pot or dutch oven over medium-low heat. Add the onion and cook until soft, about 5 mintues. Add the garlic and cook a minute more. Add the vegetable broth, Rotel and lime juice. Mash 3 cups of the beans, add to the pot and stir to combine. Add the remaining beans.
In a small bowl, stir together the chili powder through the cayenne pepper. Stir the spice mixture into the bean mixture. Heat to a simmer, then simmer until thick. Adjust seasonings as desired. This is a thick, hearty chili. You can add more vegetable broth to thin it if you like.