Slow Cooker Chipotle Bean Chili

Slow Cooker Chipotle Bean Chili

Hearty chipotle chili with smoky paprika and tender beans, perfect for a comforting slow cooker meal.

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Prep Time 8 hours hrs

Total Time 8 hours hrs

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 tablespoons extra virgin olive oil
• 2 medium yellow onion, chopped
• 4 cloves garlic, minced or grated
• 2 tablespoons chili powder
• 1 tablespoon chipotle chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper

Method

 

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, and cayenne. Cook for 5 minutes until very fragrant.
2. Stir in the tomato paste, bell peppers, and carrots. Remove from heat and add to the bowl of your crockpot.
3. To the crockpot, add 2 cups broth, the tomatoes, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours.
4. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Enjoy with homemade beer bread.

Notes

– For extra smoky depth, toast whole dried chipotle peppers before rehydrating.
– Adjust cayenne and chipotle powder to your preferred heat level.
– Add other vegetables like corn or zucchini for extra nutrition.

Allergens: Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

What makes a slow cooker chipotle chili work is its ability to meld flavors over an extended period. The low, slow heat allows the complex smoky and spicy notes of the chipotle chili powder and smoked paprika to fully bloom and permeate the beans and aromatics. A crucial step often overlooked is the initial sautéing of the onions and garlic. This process, known as the Maillard reaction, develops sweetness and depth in the onions and mellows the pungent bite of raw garlic. Adding the spices to the hot oil and aromatics for a minute before adding liquids, a technique called ‘blooming’ the spices, intensifies their flavor and aroma. This brief toasting awakens the volatile oils in the chili powder, cumin, paprika, and oregano, transforming them from dusty notes into rich, savory components. This foundational step ensures that the chili isn’t just a collection of ingredients but a cohesive, deeply flavored dish.

Troubleshooting

• Chili is too thin: If your chili lacks the desired thickness after cooking, you can thicken it by mashing some of the beans against the side of the slow cooker or by creating a slurry with 1-2 tablespoons of cornstarch or flour mixed with an equal amount of cold water, then stirring it into the chili and cooking on high for an additional 20-30 minutes.
• Chili is too spicy: For excessive heat, introduce dairy elements like sour cream, plain yogurt, or a dollop of cream cheese to temper the spice. Adding a touch of sweetness with a teaspoon of sugar or maple syrup can also help balance overwhelming heat.
• Flavor is flat: If the chili tastes one-dimensional, it often needs more acidity or umami. Stir in a tablespoon of apple cider vinegar, lime juice, or a dash of Worcestershire sauce towards the end of cooking to brighten the flavors. A small amount of unsweetened cocoa powder can also add depth.
• Beans are not tender: Ensure you are using dried beans that are not past their expiration date, as older beans can take significantly longer to cook. If using canned beans, add them in the last hour of cooking to prevent them from becoming mushy. For dried beans, soaking them overnight or using a quick-soak method can significantly reduce cooking time.

Substitutions

• Chipotle chili powder: If chipotle chili powder is unavailable, you can substitute it with an equal amount of regular chili powder plus 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper for a similar smoky and spicy profile.
• Yellow onion: Sweet onions or red onions can be used in place of yellow onions. Sweet onions will add a touch more sweetness, while red onions will contribute a slightly sharper, more pungent note.
• Dried oregano: Fresh oregano can be used; double the amount (2 tablespoons) and add it during the last 30 minutes of cooking to preserve its fresh flavor.
• Canned beans: If you don’t have dried beans, use three 15-ounce cans of your preferred beans (kidney, black, or pinto), rinsed and drained. Add them during the final hour of cooking to prevent them from breaking down too much.

Pro tips

• For extra smoky depth, toast whole dried chipotle peppers before rehydrating.
• Adjust cayenne and chipotle powder to your preferred heat level.
• Add other vegetables like corn or zucchini for extra nutrition.

Try this versatile chipotle chili recipe and enjoy a deeply satisfying meal. It’s perfect for batch cooking and freezing for future delicious dinners.

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