Smoky Chipotle Chili
Ingredients
| Ingredient | Quantity |
|---|---|
| Chili powder | 2 tbs, 1/2 tsp, 2 tsp, 2 tsp, 2 tsp, 2 tsp, 1 tsp, 1 tsp, 2 lbs, 1, 1, 4 tbs, 6 oz can, 2 - 4 peppers, 2 tsp, 2, 14.5 oz cans, 1 cup |
| chipotle chili powder | |
| paprika | |
| onion powder | |
| garlic powder | |
| cumin | |
| salt | |
| black pepper | |
| ground beef, turkey, or chicken | |
| bell pepper, chopped | |
| large onion, chopped | |
| garlic, minced | |
| tomato paste | |
| chipotle peppers in adobo sauce, seeds scraped out and chopped (omit if Whole30) | |
| adobo sauce (from pepper can, omit if Whole30) | |
| diced tomatoes | |
| chicken or beef broth |
Directions
In a small bowl, combine all chili seasoning ingredients and set aside
Heat a large pot or dutch oven over medium-high heat. Crumble the beef into the pan and allow it to start to brown
Throw in the bell pepper, onion, and garlic and saute the beef and veggies until the beef is no longer pink and the onions have begun to soften
Add in the chili seasoning and mix with the meat and veggies. Allow to cook for a minute or two
Add the tomato paste and chopped adobo peppers and mix until combined. Cook for 1 – 2 minutes.
Add in the rest of the ingredients. If you like a soupier chili, add a little extra chicken broth.
Once all is combined, bring to a simmer. Once simmering, lower the heat and cover. Let simmer for 20 – 30 minutes.
Uncover and taste for salt – add more if desired.
Serve with your favorite chili toppings – this time we chose avocado and green onion! Just as delicious with cheese, crackers, or some crusty bread for soaking up the last little bits.