This is an extremely flavorful and hearty chili, the chipotle hot sauce gives it just enough of a smoky favor. It takes some time to make this but it is sooo worth it!
Measure the beans and put in a big pot at least 5 1/2 quarts and add 12 cups of filtered water.
Cook on medium high until beans are soft. About 1 1/2 hours maybe longer depending on how old the beans are.
Add up to 6 more cups of water as it evaporates.
While the beans are cooking start the marinara and the chipotle hot sauce. I like to start by dicing the onions and garlic and while they are sauteing, blanch the tomatoes. In another pot boil the peppers and onion for the hot sauce. Make sure to keep an eye on the onions and garlic. Follow the directions for the rest
Roast the peppers then core and de seed then dice them
When the beans are cooked add the marinara, chipotle hot sauce, diced peppers, corn and spices
Cook on medium low for another hour or until desired thickness
Some topping choices you could use would be diced green onion, chives, cilantro, cheese, sour cream, queso fresco, tortilla chips & lime wedges. It is also great with some warm crostinis
Recipe - 10 – 12 servings
- 1 Cup Dried White Beans
- 1 Cup Dried Black Beans
- 1 Cup Dried Red Beans
- 1 Cup Dried Anasazi
- 1 Cup Chipotle Hot Sauce
- 1 Recipe Homemade Fresh Summer Marinara
- 2 Poblano Peppers
- 1 Red Bell Pepper
- 1 Cup Frozen Corn
- 2 Tablespoons Paprika Powder
- 1 Tablespoon Oregano
- 1 Tablespoon Ancho Powder
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Cumin
- 1/2 Teaspoon Cayenne Pepper
- 1 Tablespoon + 2 Teaspoons Sea Salt