This super tasty chili is robust and filling with two beans and our high protein Golden Quinoa. Feel free to leave the quinoa out for a brothier chili, or experiment with Chickpeas instead of Navy Beans. This is the perfect recipe to make and enjoy on cold winter nights.
Two Bean Chipotle Chili:
~ adapted from Epicurious
1/4 cup olive oil
1 large onion, coarsely chopped
1 tbsp salt, plus more to taste
2 large red bell peppers, cored, seeded, and chopped
3 garlic cloves, finely chopped
2 tablespoons tomato paste
2 1/2 cups water
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 large can (28oz.) crushed tomatoes, preferably fire roasted
1 cup (200g) dry Flourist Pinto Beans, cooked
1/2 (100g) dry cup Flourist Navy Beans, cooked
2 finely chopped chipotle chiles in adobo sauce, minced
1 tbsp brown sugar or coconut sugar
1/3 cup Flourist Golden Quinoa, rinsed
Cook the beans according to instructions here and here. This step can be done up to 7 days in advance and cooked beans can be stored in the refrigerator until you are ready to make the chili.
Heat the olive oil in a Dutch oven or other large heavy bottomed pot over medium heat. Add the onion, bell pepper, garlic, and salt and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute. Add the tomato paste, water, canned tomatoes, pinto beans, navy beans, chipotles, and the brown sugar. Increase the heat to medium high and cook, stirring occasionally, until the mixture reaches a low boil. Add the rinsed quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 minutes.
Remove the chili from the heat and adjust the seasonings to taste. Add water to thin, if desired. Serve with your favourite toppings. Serves 6-8 people.