Killer Chipotle Chilli

15 ingredients
4 steps

Ingredients

  • 2 onions, diced
  • 1 T oil
  • 4 cloves garlic
  • 1 T cumin seeds
  • 1 T dried oregano
  • 2 cans chopped tomatoes
  • `1 can red kidney beans, rinsed
  • 1 can butterbeans, white beans, or cannellini beans, rinsed
  • 1 can blackbeans, rinsed
  • 1/2 cup green puy lentils
  • 1 L vegetable stock
  • 4 chipotle peppers in adobo sauce
  • 1 T apple cider vinegar
  • salt and pepper to taste
  • Trimmings to serve - spring onion/scallions, coriander/cilantro, sour cream, avocado, tortilla chips

Directions

  1. 1
    Heat the oil on a medium-low heat in a large dutch oven or casserole dish. Add the onions and a good pinch of salt, and cook slowly for 15 minutes or until they start to caramelise around the edges.
  2. 2
    Once caramelised, add the garlic, cumin seeds, and dried oregano and cook for a further minute or so, or until fragrant.
  3. 3
    Add the tomatoes, beans, and lentils to the pan. Top with vegetable stock, stir to combine, and bring to a boil. Simmer with the lid off for 40 minutes or until the lentils are tender. If the chili starts to look a little dry, top up with a little more water.
  4. 4
    Once the lentils are tender, serve into bowls and top with whatever trimmings you prefer.

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