Chipotle Chili Recipe
Chipotle Chili is full of delicious smoky flavor, with a hint of spice, and the perfect amount of sweetness from the addition of sweet potatoes. The best part of this recipe is that it can all be made in one pot for easy cleanup.
Servings: 8 Servings
Calories: 391kcal
Ingredients
- 1 ½-2 pounds lean ground beef
- 1 medium sweet potato cubed
- 1 medium onion chopped
- 1 bell pepper any color, diced
- 3 cloves garlic minced
- ¼ cup tomato paste
- ¼ cup chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 14 ounces diced tomatoes
- 8 ounces tomato sauce
- 15.5 ounces kidney beans drained and rinsed
- 2 chipotle peppers in adobo sauce chopped
- 2 tablespoon chipotle sauce
Instructions
- Place ground beef in a large stock pot set over medium-high heat. Cook the beef for 5-7 minutes, until it’s no longer pink. Drain all but about 1 tablespoon of excess fat and return the pot to the heat. Add in the sweet potato, onion, bell pepper, and garlic and cook for 5-7 more minutes, stirring frequently, until vegetables are softened.
- Next, stir in tomato paste, chili powder, cumin, oregano, salt, and pepper; cook for 2 minutes.
- Add in tomatoes, tomato sauce, kidney beans, chipotle peppers, and chipotle sauce. Bring to a boil, then reduce heat and simmer for 40-45 minutes, stirring occasionally, until chili thickens and flavors come together.
- Taste and adjust seasonings as necessary, adding water or beef broth to thin it out if desired. Serve with sour cream and shredded cheese if desired.
Video
Notes
- Store leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Adjust the heat by using less or more chipotle sauce.
Nutrition
Serving: 1 | Calories: 391kcal | Carbohydrates: 25g | Protein: 39g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 101mg | Sodium: 719mg | Fiber: 7g | Sugar: 8g