Chipotle Black Bean Chili

by Mary on November 30, 2011

chipotle black bean chili shown in a bowl set atop an aqua colored napkin

chipotle black bean chili

Here’s a black bean chili with enough chipotle kick for a dark-before-five, rainy winter day. In the Northwest we know all about those. Honey cornbread and a green salad makes this into a meal.

I don’t use chipotle chilis in adobo sauce often enough to go through a whole can during its shelf life, so I freeze them individually.

Chipotle Black Bean Chili
Prep time
Cook time
Total time
Hot black bean chili to warm a cold night.
Recipe type: Dinner
Serves: 4 as main
  • 2 cups dry black beans, soaked overnight or brought to a boil then left to soak for one hour.
  • 1 medium or 2 small onions, about 13 oz.
  • 4 garlic cloves, peeled and chopped, or 1 Tbsp. chopped garlic
  • 1 large chipotle chili in adobo sauce, about 1 oz.
  • 2 tsp. cumin
  • 2 tsp. coriander
  • 1 tsp. salt
  • 3 Tbs. vegetable oil (I used extra-virgin olive oil)
  1. Drain pre-soaked beans.
  2. Cover with ample amount of water, several times the depth of the beans in the pot.
  3. Bring to boil, then simmer for about an hour.
  4. Meanwhile, saute onion in olive oil for five or ten minutes.
  5. Add chopped garlic to the onions for a minute or two, stirring.
  6. Add garlic and onions to the beans.
  7. Add chipotle chilis, spices and salt to the beans.
  8. Simmer until the beans are soft.
  9. Check periodically to see if the beans are done or if more water needs to be added to the pot.
  10. Adjust spices, serve in bowls.

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