Black Bean Chipotle Chili

from ButterYum
serves 8


  • 1 pound ground turkey or lean beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 canned chipotle pepper, finely minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons dried parsley
  • 14 ounces chicken broth
  • (2) 16 ounce cans black beans, one drained, one with the juice
  • 16 ounce can kidney beans, drained
  • (2) 14.5 ounce cans diced or crushed tomatoes
  • 16 ounces frozen corn (canned will work in a pinch, drain)
  • several dashes of Chipotle Tabasco


  1. Saute onions until translucent; add garlic and saute for a few minutes until fragrant. 
  2. Add ground turkey or beef, brown until completely cooked through. 
  3. Stir in the chili powder, cumin, salt and pepper; saute for a few minutes. 
  4. Add chicken stock, parsley, beans, tomatoes, corn, and Tabasco. Simmer until heated through. Serve with your favorite toppings - sour cream, cilantro, cheese, olives, etc.

Note - leftover canned chipotles can be chopped up and frozen with the adobo sauce that they're packed in. Just portion them into ice cube trays and pop a cube into your next batch of chili, soup, or stew.  Leftovers can be frozen and reheated in a crock pot on low for 4 hours.