Chipotle chili (vegan)

One of the reasons I started doing the blog is to force myself to write stuff down. And actually measure. Ummm, yah, not so great at either of those things. I’m a little vague on exactly how much of what that I put into this chili. It’s the first time I have made it and just grabbed what I had on hand.

Wouldn’t you know it, this was fantastic. A nice smoky heat and good heartiness. I should try harder, and take pictures of the steps. Then I wouldn’t have this problem. But that sounds like a lot of work. Almost as much work as actually measuring and then actually writing it down. This is why I am a “cook” and not a baker. Too hard.

I think I will just call my stuff “recipes”. As in good enough. If you test this and find the amounts in odd proportion, you’re probably right 😉

Chipotle chili

  • 3 garlic cloves chopped
  • 1 onion, diced
  • 2 chipotles plus 1 tbsp adobo sauce, chopped
  • 1 tbsp olive oil
  • 1/4 c diced bell peppers (yellow, orange, red)
  • 4c vegetable stock
  • 28oz can diced tomatoes
  • 1/2c quick cook barley
  • 1 can pinto beans
  • Salt

Sauté onion in olive oil until translucent, about 5 minutes. Add garlic, chipotles/adobo and peppers and sauté another 2 minutes. Add stock and tomatoes, bring to simmer and add barley. Simmer on low about 20 minutes and add beans, cook 5 minutes more. Season to taste.

One thought on “Chipotle chili (vegan)

  1. I was literally planning to go out tomorrow and buy chili ingredients. I’m not in a cooking mood and chili with a side of rice can last me three days– or two if my kids are really into it.

    Like

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