Orange Chipotle 3-Bean Chili

This tasty vegetarian chili spiked with tangy orange juice can be served as a main or a summer side dish with barbecued ribs – or used as a topping for grilled chili dogs.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 4
2 tbsp olive oil
1 small onion, chopped
1 red bell pepper, chopped
1 stalk celery, chopped
1 jalapeño pepper, seeded and diced
3 cloves garlic, minced
1 tsp each ground cumin, dried oregano and paprika
1/2 tsp each salt and pepper
Pinch ground cinnamon
1 sweet potato, peeled and chopped
1 cup each canned pinto beans, black beans and white beans, drained and rinsed
2 cups diced tomatoes
2 cups Orange Juice
2 tbsp chopped canned chipotles in adobo
2 bay leaves
1 tsp brown sugar
1 tsp grainy mustard
1 ripe avocado, halved, pitted, peeled and diced
1/4 cup finely chopped fresh cilantro
Lime wedges, for serving
1. Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, red pepper, celery, jalapeño, garlic, cumin, oregano, paprika, salt, pepper and cinnamon for 5 to 8 minutes or until vegetables are slightly softened. Stir in sweet potato, pinto beans, black beans and white beans; cook for 2 to 3 minutes or until well coated.
2. Stir in tomatoes, orange juice, chipotles, bay leaves, brown sugar and mustard; bring to boil. Reduce heat to medium-low, simmer for 30 to 35 minutes or thickened and flavorful.
3. Divide among 4 bowls. Top with avocado and cilantro. Serve with lime wedges.
Tip: Before adding vegetables, brown 8 oz of ground beef, turkey, pork or chicken in the pan if desired.

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