Ingredients

The following ingredients have 7 Servings
  • 1 small can (7 oz.) chipotle chilies in adobo 
  • 2 Tbs. olive oil or canola oil 
  • 1 yellow onion, diced 
  • 2 garlic cloves, minced 
  • 1 Tbs. chili powder 
  • 1 tsp. dried oregano 
  • 1 Tbs. ground cumin 
  • 1/4 tsp. salt 
  • 1 can (28 oz.) diced tomatoes 
  • 1 can (14 1/2 oz.) pinto beans, drained and rinsed 
  • 1 can (14 1/2 oz.) white beans, drained and rinsed 
  • 1 can (14 1/2 oz.) black beans, drained and rinsed 
  • 2 cups water 
  • 2 tsp. rice vinegar 
  • 1/4 cup chopped fresh cilantro 
  • 16 corn tortillas 

Instruction

  • Preheat an oven to 350°F.
  • Puree the chipotle chilies in adobo in a blender. Measure out 1 to 2 tsp. and store the rest for another use. (The puree will keep in the refrigerator for 1 month.)
  • In a large pot over medium-high heat, warm the oil. Add the onion and garlic and sauté, stirring frequently, until the onion softens, about 5 minutes. Stir in the chili powder, oregano, cumin and salt and cook for 1 minute.
  • Add the tomatoes, beans and water and bring to a boil. Cover, reduce the heat and simmer, stirring occasionally, for 20 minutes. Stir in the vinegar, cilantro and chipotle puree to taste.
  • Meanwhile, wrap the tortillas in aluminum foil and heat in the oven until warm. Ladle the chili into warmed bowls and serve the tortillas alongside. Serves 6 to 8.
  • Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).