Five Bean Chipotle Chili

This American in Belgium found canned chipotle in adobo sauce at Exotic World (get ‘jer mind out the gutter - it is an international food market). Where I also stocked up on over-priced hot sauce, pinto beans (my god do I love pinto beans), papadums, phyllo dough, Turkish feta cheese, and cilantro. 

This chili is perfect for cold weather. It comes together easily, and although the recipe calls for home-cooked beans, canned beans are a fine substitute. Chipotle peppers and pinto beans are among some of my favorite foods. This turns out to be a spicy chili which carries a lot of heat. Serve with some sour cream or yogurt, green onions, shredded cheese, and cilantro.  I made a quick chili powder out of some pantry spices. It's posted below the recipe.

Yield: 4 servings, 1 and 1/2 cups each

Ingredients:
1/3 cup pinto beans, dried
1/3 cup black beans, dried
1/3 cup kidney beans, dried
1/3 cup garbanzo beans, dried
1/3 cup navy or cannelini beans, dried
2 quarts of fresh water or enough to cover and soak the beans so that the beans can expand.
1 tsp olive oil
1 cup red onions or regular onions diced
3 cloves garlic, minced
1 14 oz can chopped tomatoes
2 T chili powder (recipe below)
2-3 cups water or vegetable broth (or 1 vegetarian bouillon cube)
1 chipotle pepper, chopped (from a can of chipotle peppers in adobo sauce)
2 T of adobo sauce
1 cooked, diced potato, optional
large handful cilantro, chopped
2-3 green onions, chopped into chives.


Chili powder
Yield: 2 tbsp
1 tsp red chili powder
2 tsp cumin
2 tsp oregano
1 tsp salt
1 tsp garlic powder
1/4 tsp cinnamon

Directions:
1. Prepare the beans using the soak and cook method or by using a pressure cooker.  Cook the beans with 1/8 tsp asafoetida powder and 1 bay leaf.  Asafoetida powder is meant to reduce the gas-causing effects of bean consumption. Set aside the cooked beans, until ready to use. Alternatively, you could use different varieties (kidney, pinto, black beans, chickpeas) of canned beans (14 oz cans).
2. In a large soup stockpot heat up olive oil over medium heat. Once hot, add in garlic and onions and saute for 3-5 minutes.  Add in chili powder and stir to combine.
3. Add in tomato chunks with their sauce and stir together.  Add in beans, water or broth if using, chipotle pepper, adobo sauce, and stir to combine.
4. Cook uncovered until the chili begins to boil, then cover the pot with a lid, turn down heat to medium, and simmer the beans for 30 minutes. Stir it often, and adjust for taste. You can add more chili powder or chipotle peppers if you want it spicier.
5.  If using the cooked potato, add it in the last 10 minutes of cooking time.
6.  Garnish the chili with sour cream, chives, cilantro, and shredded cheese if desired.