Southwestern Chili Recipe
Pinto and black beans, bell and chipotle peppers, onions, tomatoes, spices, tortilla croutons, jalapeños
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Ingredients
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Main Ingredients
Method
Instructions
Prepare the Beans
Rinse and drain the pinto and black beans. Set aside.
Cook the Vegetables
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
Add Spices
Stir in the minced chipotle peppers, cumin, chili powder, salt, and black pepper. Cook for another 2 minutes until fragrant.
Combine Ingredients
Add the rinsed beans, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
Simmer
Bring the chili to a boil, then reduce heat and let it simmer for 20-25 minutes. Stir occasionally.
Prepare Tortilla Croutons
While the chili simmers, preheat the oven to 350°F (175°C). Spread tortilla chips on a baking sheet and bake for about 5-7 minutes until crispy.
Serve
Ladle the chili into bowls, top with crispy tortilla croutons and sliced jalapeños. Enjoy!