This meal was inspired by an impromptu trip to our cabin and an unexpected craving for chili. I pulled this together with only ingredients from the cupboards and it turned out deliciously. All of my boys enjoyed this a lot and requested the leftovers for lunch the following day.
I chose to simmer mine all day in the crockpot, but this could easily be made on the stovetop in less than an hour. Just bring it to a boil and then reduce the heat to a simmer until ready to eat. Serve with Homesteader's Cornbread for a perfect cold weather meal.
Vegetarian Four Bean and Chipotle Chili
1/2 very large onion, 3/4 cup chopped small
(1) 14 ounce can Ranch style pinto beans
(1) 14 ounce can great northern beans
(1) 14 ounce can black beans
(1) 14 ounce can light red kidney beans
29 ounce can crushed tomatoes
2 tablespoons Mexican spice mix or taco seasoning
2-3 chipotle peppers in adobo sauce, finely minced, adjust the amount based on your tolerance for heat
Optional: shredded cheese and sour cream for serving
Combine all ingredients in a crockpot and simmer on low all day or on high for a few hours. Top with cheese and/or sour cream just before serving. Enjoy!
Click here for printable recipe
ONE YEAR AGO TODAY: Cool Rise Whole Wheat Sandwich Bread
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