I don’t generally like the smokey flavor of chipotle peppers, or at least I didn’t a year ago. After making this chili though (and eating a huge burrito at Chipotle), I’ve changed my mind. This chili is fantastic and perfect for freezing.
- 2 large cans crushed tomatoes
- 1 can diced tomatoes
- 1 can diced green chiles
- 1/2 c. diced onion
- 1 package fake meat crumbles
- 1 small can chipotle peppers in adobo
- 4 cans beans; kidney or black
- 3 Tbsp. chili powder
- 2 Tbsp. cumin
- 1 tsp. minced garlic
- salt to taste
Directions:
In a large pot, heat the “meat” crumbles. Add garlic, onions, chili powder, cumin and heat over medium heat for maybe 2 or 3 minutes. Meanwhile in a blender or food processor, blend one can of the crushed tomatoes and the chipotle peppers together til smooth. Add that to the pot along with the other can of crushed tomatoes, diced tomatoes, green chiles, and drained & rinsed beans. Simmer for 30 – 45 minutes. Add salt to taste. Serve over white rice and top with grated Monterey Jack.