Winter is the time for chili. Chili is foolproof, reheats excellently and is packed with heartiness. Plus you can utilize those corners of your pantry long neglected. You know. The package of dried chipotles taking up valuable real estate. Here is Part 2 of the great pantry turnover. 3 Bean Chipotle Chili.
Food with a variety of colors is so much more appetizing. Especially after a week of that mutely hued Shepard’s Pie, I was ready to ingest some different carotenoids. I chose yellow, red and orange peppers, along with the requisite Vivaldi onion and chapped garlic.
Next, load the pan with some hot, hot heat: fresh jalapeno and several dried chipotles. Let those bad boys bathe in the fire-roasted stewed tomato blend with a hefty dumping of cumin (ground and seeds) and chili powder. 3 beans, black, kidney and cannelli give even more wonderful, color contrast.
Though I made this chili for my work holiday potluck next week, knowing full-well chili that sits only gets better, I just had to give it a taste. Spectacular! Who needs all that fake dairy stuff in a vegan chili when you got a stew of earthen jewels?
The only missing element is the corn bread, forthcoming, and a sprig of cilantro.
Dried chipotle closer to turnover. Done. Tune in next time for the great pantry turnover part 3: dried coconut.
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