Chili is my #1 go-to meal. Beans provide fiber and protein, which make it filling. The beans are also perfect for babies new to eating solids. This was one of the first foods I fed to all my children; I just mashed it up with a fork and spoon fed it to them. As children start feeding themselves with their fingers, you can give them the beans and let them pick them up themselves.
2 Tablespoons canola oil
5 cloves of garlic
1 red yellow or green bell pepper (if you don’t have one, you can leave it out)
2 teaspoons chili powder
1 ½ teaspoons cumin
1 teaspoon oregano
½ teaspoon black pepper
2 cups chicken broth (or beef, or vegetable broth)
2 (15 oz) cans crushed tomatoes
2 (15 oz) cans black beans (or 4 cups home cooked black beans)
1 tablespoon brown sugar
1 teaspoon to 1 tablespoon peppers in adobo sauce (depending on how hot you like things!)
Prepare your ingredients: chop onion, mince garlic, chop bell pepper, drain black beans, open cans of tomatoes, measure spices and sugar into a small bowl
Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper and cook until see-through and starting to turn brown on the edges.
Add garlic, chili powder, cumin, oregano, salt and pepper, and cook for 30 seconds. Garlic burns easily, so don’t cook it for more than 30 seconds.
Add beans, tomatoes, broth and brown sugar. Bring the pot to a boil and then turn it down to a simmer and let it simmer for about 20 to 30 minutes. While it is simmering, prepare your chipotle peppers.
Chop chipotle peppers as small as you can and add them to the simmering pot. This is what the can of peppers looks like. You only need about 1 Tablespoon (only 1 teaspoon if you don’t like spice). You can freeze the rest of the can for about a year. These pictures show how I store my leftover peppers in the freezer and scrape them out and chop them. I like my chili spicy, so I add 1 Tablespoon of peppers. This ingredient is optional, but gives the chili good smokey flavor.
Simmer for a total of 15-25 minutes. Serve warm with sour cream, cheese and avocados! Leftovers freeze well. This recipe tastes great with cornbread (see recipe below) or baked potatoes.