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For my Slow Cooker Chipotle Black Bean Chili, I use a mix of fresh and hearty ingredients. Each adds great taste and texture. Here’s what you need: - 2 cups dried black beans, rinsed and soaked overnight - 1 large onion, diced - 4 cloves garlic, minced - 2 medium bell peppers (red and green), diced - 2 medium carrots, diced - 1 can (14 oz) diced tomatoes (with juices) - 2 cups vegetable broth - 2-3 chipotle peppers in adobo sauce, minced (adjust to taste) - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Avocado, diced (for serving) - Crumbled tortilla chips (for topping) Using dried black beans gives the chili a rich flavor. Soaking them overnight makes them tender. I love using onion and garlic for a strong base. Bell peppers add sweetness, while carrots bring extra crunch. The diced tomatoes add moisture, and vegetable broth ties it all together. Chipotle peppers add a smoky kick, but you can adjust the heat. Cumin, smoked paprika, and oregano are the key spices. Olive oil helps sauté the veggies and adds richness. Finally, garnishes like cilantro and avocado make each bowl pop. Crumbled tortilla chips add the perfect crunch. This mix of ingredients makes my chili a true delight. - Sautéing the onion and garlic First, I heat olive oil in a large skillet over medium heat. I add the diced onion and minced garlic. I sauté them for about 3-4 minutes until they soften and smell great. - Adding bell peppers and carrots Next, I toss in the diced bell peppers and carrots. I continue to sauté these veggies for about 5 minutes. They should start to soften but still hold some shape. - Transferring to the slow cooker Once the veggies are ready, I transfer them to the slow cooker. This is where all the magic happens! - Combining all ingredients in the slow cooker Now, I add the soaked black beans, canned diced tomatoes with their juices, and vegetable broth to the slow cooker. I also throw in the minced chipotle peppers, ground cumin, smoked paprika, and dried oregano. I stir everything well to mix. - Cooking times and settings I cover the slow cooker and set it to cook. For a slower cook, I choose low for 6-8 hours. If I need it done faster, I set it on high for 3-4 hours. The beans should be soft and the chili thick. - Adjusting texture and seasoning When the chili is done, I stir it well. If I want a creamier texture, I use a potato masher to mash some beans against the pot's side. I check the seasoning and add salt and pepper if needed. - Serving suggestions I love to serve this chili hot. I garnish it with fresh cilantro and diced avocado. I also sprinkle crumbled tortilla chips on top for crunch. A lime wedge on the side adds a nice zing! To make your chili pop, try adding more spices. You can include extra cumin or smoked paprika. If you want more heat, add more chipotle peppers. Start with one extra and taste as you go. This way, you control the spice level. Everyone has different heat levels, so make it your own. A slow cooker makes this chili easy. It allows the flavors to blend well. Stovetop cooking is faster but may not develop the same depth. If you choose stovetop, stir often and watch closely. Soaking beans is key. It helps them cook evenly and makes them soft. You can skip soaking, but the texture may change. So, soak them overnight for best results. Serve your chili in nice bowls. Top each bowl with fresh cilantro and diced avocado. Crumbled tortilla chips add a nice crunch. You can also serve with warm bread or cornbread on the side. A lime wedge adds a zesty touch. This makes your dish look great and taste even better! {{image_2}} You can swap out beans in this chili. Try pinto, kidney, or navy beans. Each type has its own taste. Mixing beans can add fun flavors and textures. If you want a vegan version, skip the meat and use more veggies. You can add mushrooms or lentils for protein. Adding corn or zucchini can boost the chili's flavor. Sweet corn gives a nice crunch. Zucchini adds a soft texture and absorbs spices well. You can also change the broth. Use chicken broth or tomato juice for a new taste. Each liquid adds its own unique touch to the dish. You can serve chili in tacos or burritos. Just scoop some chili into a tortilla for a tasty wrap. It’s fun to eat and great for sharing. Another idea is to serve it over rice or quinoa. This makes a hearty meal. Both grains soak up the chili's flavors and keep you full. To keep your chili fresh, use airtight containers. Glass or plastic containers work well. Make sure you cool the chili before sealing it. This helps avoid moisture buildup. Store leftovers in the fridge for up to four days. If you want to keep it longer, freeze the chili. Divide it into portions for easy use later. Use freezer-safe bags or containers for best results. For the best taste, reheat your chili on the stove. Heat it in a pot over medium heat. Stir it often to prevent sticking. This usually takes about 10-15 minutes. If you are in a hurry, you can use a microwave. Place your chili in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between. It should be hot after about 3-5 minutes. In the fridge, your chili can last about four days. If you freeze it, it can last up to three months. Always check for signs of spoilage. If it smells sour or has a strange color, don’t eat it. Look for mold or any off-putting texture. Trust your senses; they are a good guide for food safety. You can skip soaking the black beans, but I don’t recommend it. Soaking helps them cook evenly. If you skip it, the beans may take longer to cook. You may also want to add extra broth. To make your chili spicier, add more chipotle peppers. You can also use cayenne pepper or hot sauce. Start with a little and taste as you go. This way, you control the heat level. If you don’t have chipotle peppers, use smoked paprika for a milder flavor. You can also use jalapeños for heat. Keep in mind that each option will change the taste a bit. Yes, this chili is gluten-free. All the ingredients are safe for those who avoid gluten. Just check your vegetable broth to make sure it’s gluten-free. Store leftover chili in an airtight container. You can keep it in the fridge for about 5 days. For longer storage, freeze it for up to 3 months. Just thaw before reheating. This chili recipe is packed with flavor and easy to make. You learned the key ingredients, preparation steps, and cooking methods. Remember to customize it with your favorite beans and spices. Enjoy it with tasty garnishes, and don’t forget the storage tips for leftovers! Whether you choose a slow cooker or stovetop, this dish is versatile and satisfying. With the right tweaks, you can make it your own. Try it out and impress family and friends with your cooking skills!

Slow Cooker Chipotle Black Bean Chili

Warm up with a delicious Smoky Chipotle Black Bean Chili that's perfect for any occasion! This hearty recipe features tender black beans, flavorful vegetables, and a kick of smoky chipotle for the ultimate satisfying meal. With simple ingredients and easy instructions, you can have this chili ready in just a few hours. Click through to discover the full recipe and tips for serving that will elevate your dining experience!
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Ingredients
  

2 cups dried black beans, rinsed and soaked overnight

1 large onion, diced

4 cloves garlic, minced

2 medium bell peppers (red and green), diced

2 medium carrots, diced

1 can (14 oz) diced tomatoes (with juices)

2 cups vegetable broth

2-3 chipotle peppers in adobo sauce, minced (adjust to taste)

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

Avocado, diced (for serving)

Crumbled tortilla chips (for topping)

Instructions
 

In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sauté for about 3-4 minutes until softened and fragrant.

    Add the diced bell peppers and carrots to the skillet and continue to sauté for another 5 minutes until they start to soften.

      Transfer the sautéed vegetables into the slow cooker.

        Add the soaked black beans, diced tomatoes (with juices), vegetable broth, minced chipotle peppers, ground cumin, smoked paprika, and dried oregano to the slow cooker.

          Stir everything together until well combined. Season with salt and pepper to taste.

            Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender and the chili is thickened to your liking.

              Once cooked, give the chili a good stir and adjust seasoning as needed. If you prefer a creamier texture, use a potato masher to mash some of the beans against the side of the pot.

                Serve hot, garnished with fresh cilantro, diced avocado, and crumbled tortilla chips on top.

                  Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6-8 servings

                    - Presentation Tips: Serve in rustic bowls, adding a sprinkle of cilantro on top and a few slices of avocado for color. Place a lime wedge next to the bowl for an extra refreshing squeeze!