Three Bean Chipotle Chili

12 ingredients
4 steps

Ingredients

  • 3/4 cup dried kidney beans
  • 3/4 cup cannellini beans dried
  • 3/4 cup dried pinto beans
  • 2 red onions medium, diced
  • 2 sweet potatoes medium, about 1 lb. total, peeled and diced
  • 8 cloves garlic chopped
  • 2 tablespoons chipotle chiles in adobo finely chopped canned
  • 28 ounces diced tomatoes with juice fire-roasted
  • 1 tablespoon molasses
  • 2 tablespoons cumin
  • 2 teaspoons dried oregano
  • salt

Directions

  1. 1
    In a bowl, cover kidney beans with cold water by 2 inches. In a separate bowl, cover remaining beans with cold water by 2 inches. Let soak for at least 6 hours.
  2. 2
    Drain and rinse kidney beans, transfer to a pan and cover with fresh water. Bring to a boil and cook for 10 to 15 minutes; drain.
  3. 3
    Drain remaining beans and transfer to a slow cooker. Cover and chill 1 cup diced onion. Add sweet potatoes, garlic and chiles to slow cooker. Stir in tomatoes, molasses, cumin, oregano, remaining onion, kidney beans and 3 cups water. Cover and cook on low until beans are tender, 8 to 9 hours.
  4. 4
    Uncover, season with salt and pepper and stir. Divide among bowls. Top with chilled onion.

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