Chipotle Chili (Easy Recipe)
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Looking for a tasty chili recipe to warm you up? This chipotle chili is perfect for cold nights. It’s easy to make and packed with flavor. You can cook it in a slow cooker for 8 hours, letting the smoky chipotle blend with the meats and spices.
The recipe serves 8 and has 448 calories per serving. You’ll use hot Italian sausage, ground beef, and lots of spices. The chipotle peppers in adobo sauce give it a nice kick. Add kidney beans if you like, or leave them out. Either way, you’ll end up with a rich, hearty meal.
Exact Ingredients List
Here’s what you’ll need to make this tasty chipotle chili:
- 1 pound bulk hot Italian sausage
- 2 pounds ground beef
- 5 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 cloves garlic, minced
- 1 large onion, diced
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can kidney beans (optional)
- 2 teaspoons minced chipotle peppers in adobo sauce
- 1 teaspoon salt
- Ground black pepper to taste
- 1 (6-ounce) can tomato paste
This recipe makes 8 servings. You’ll love how these ingredients come together to create a rich, smoky flavor.
Don’t forget to grab some toppings for your chili! Shredded cheese, sour cream, and chopped green onions are great choices. You can also add some crushed tortilla chips for extra crunch.
Remember, you can adjust the spice level by adding more or less chipotle peppers. Start with a small amount if you’re not sure about your spice tolerance.
Instructions
Heat a large pot over medium heat. Add the sausage and ground beef. Cook until brown and crumbly, stirring often.
Drain the grease. Add chili powder, cumin, and coriander. Cook for 1 minute, stirring constantly.
Add garlic and onion. Cook for 4 minutes until soft, stirring frequently.
Pour in tomatoes, sauce, beans (if using), chipotles, salt, and pepper. Stir well. Bring to a simmer.
Transfer to a slow cooker. Cover and cook on low for 8-10 hours.
In the last hour, stir in tomato paste. Cook one more hour.
Ladle the chili into bowls. Top with cheese, sour cream, or green onions if you like. Enjoy your smoky, flavorful meal!
Possible Substitutes List
You can swap out some ingredients in this chipotle chili recipe if needed. For the meat, try ground turkey or chicken instead of beef and sausage. They’re leaner options that still taste great.
If you don’t have chipotle peppers, use smoked paprika or ancho chili powder. These will give a similar smoky flavor.
No kidney beans? Black beans or pinto beans work too. Or leave them out if you prefer bean-free chili.
Here are more swaps you can try:
- Diced tomatoes: Use crushed tomatoes or tomato puree
- Tomato sauce: Tomato paste mixed with water
- Fresh garlic: 1/2 teaspoon garlic powder
- Fresh onion: 1 tablespoon onion powder
For a vegetarian version, replace the meat with extra beans and add diced veggies like bell peppers, carrots, and zucchini.
Remember, swapping ingredients may change the flavor a bit. But it’s fun to experiment and make the chili your own!
How To Make It Diabetes-Friendly
To make this chipotle chili more diabetes-friendly, you can make a few easy changes. Start by using lean ground turkey instead of beef and sausage. This cuts down on fat and calories.
Add extra veggies like bell peppers and zucchini. They’re low in carbs and high in fiber. Replace half the beans with extra vegetables to lower the carb count even more.
Use low-sodium versions of canned goods. This helps control blood pressure, which is important for people with diabetes.
Skip the salt and add more spices for flavor. Try smoked paprika or a dash of cinnamon to boost taste without sodium.
Serve smaller portions and pair with a side salad. This keeps your blood sugar steady and adds extra nutrients to your meal.
Top your chili with Greek yogurt instead of sour cream. It has protein and less fat.
Remember to check with your doctor about how this recipe fits into your meal plan. Everyone’s needs are different when it comes to managing diabetes.
Tips, Tricks & Storing
When making this chipotle chili, brown the meat well for extra flavor. Drain excess fat to keep the chili from getting greasy.
You can adjust the spice level by adding more or less chipotle peppers. Start with less and add more to taste.
For a thicker chili, use less liquid or simmer uncovered for the last hour. For a thinner chili, add some beef broth.
Try these tasty toppings:
- Shredded cheese
- Sour cream
- Chopped cilantro
- Diced avocado
- Crushed tortilla chips
Store leftover chili in an airtight container in the fridge for 3-4 days. It often tastes even better the next day!
To freeze, let the chili cool completely. Put it in freezer bags or containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat chili in the microwave or on the stovetop over medium-low heat. Add a splash of broth if it’s too thick.
