You won’t miss the meat in this chili recipe! The smokey chipotle peppers and spices combined with beans, tomatoes, corn, and cilantro make this a hearty and healthy chili with just the right amount of heat. This recipe can also easily be made gluten free.*
28 ozs. diced tomatoes
2 T. vegetable oil
3 medium onions, minced
8 garlic cloves, minced
1/4 cup chili powder
2 T. cumin
1/4 tsp. salt
1 can pinto beans, drained
1 can black beans, drained
2 cans kidney beans, drained
2 chipotle peppers and 3 T. adobo sauce (from can)
4 tsp. sugar
2 cups frozen white corn, thawed
1/2 cup cilantro, minced
Put the tomatoes in a food processor and pulse until slightly chunky. Set aside.
Heat the oil in a non-stick skillet over medium heat. Add the onions, garlic, chili powder, cumin, and salt. Cook until the onions are soft.
Turn off the heat. Add the tomatoes and stir well. Add the tomato and onion mixture to the slow cooker. Stir in the beans, chipotle, and sugar.
Cook on low for 7 to 8 hours. Add the corn and cilantro and cook for another five minutes. Turn the slow cooker on the warm setting and you’re ready for potluck time! It’s extra good served with sour cream and cornbread on the side.
* Note: Most of the ingredients in this recipe are typically gluten-free, but make sure to double check all of your labels, to be safe!