Chipotle Cocoa Three-Bean Chili Recipe - PureWow
The chipotle cocoa three-bean chili from Shelly Westerhausen Worcel’s new cookbook, “Every Season Is Soup Season,” is hearty enough to serve a crowd on football Sunday *and* easy enough to...
Ingredients
- ¼ cup extra-virgin olive oil
- 1 red onion, diced
- 1 yellow or orange bell pepper, diced
- 3 garlic cloves, minced
- 1 to 2 chipotles in adobo, chopped
- 2 tablespoons chili powder
- 1 tablespoon cocoa powder
- ½ tablespoon brown sugar
- ½ tablespoon smoked paprika
- ½ tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more for serving
- 2½ cups low-sodium vegetable broth
- One 14-ounce can black beans, rinsed
- One 14-ounce can kidney beans, rinsed
- One 14-ounce can pinto beans, rinsed
- One 14½-ounce can fire-roasted diced tomatoes
- One 4-ounce can diced green chiles
- 1 tablespoon fresh lime juice
- Freshly ground black pepper, for serving
- Sour cream, shredded cheddar cheese, cilantro, avocado, cherry tomatoes, green onions, Fritos and/or tortilla chips, for serving (optional)
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