1-Getting started with this chipotle bean chili is a breeze, and you’ll love how straightforward the process feels. First, take a moment to gather and prepare all your ingredients, like rinsing and draining the beans, chopping the onions, and mincing the garlic. This sets you up for success and keeps things organized in the kitchen.

2-Next, heat the 2 tablespoons of olive oil in a large pot over medium heat, then add the 2 onions and 4 cloves of garlic, sautéing them until they turn translucent, about 5 minutes. This step is key for building flavor, so don’t rush it. Once fragrant, stir in the spices: 2 tablespoons chili powder, 1 tablespoon chipotle chili powder, 1 tablespoon paprika, 2 teaspoons oregano, 1/2 teaspoon cumin, 1/2 teaspoon cinnamon, a pinch of cayenne pepper, and salt and pepper to taste; cook for another 2 minutes to let those aromas bloom.

3-Now, add in the 1 (6 ounce) can of tomato paste, the 2 chopped red bell peppers, and 3 carrots, mixing everything together for even cooking. Pour in 2 cups of vegetable broth, the 1 (28 ounce) can of diced tomatoes, and 2 tablespoons of Worcestershire sauce, then incorporate the four 14-ounce cans of beans. Bring the mixture to a simmer and reduce the heat to low for 30-40 minutes, stirring occasionally to blend the flavors.

4-During this time, taste and adjust the seasoning with more salt, pepper, or spices if needed. The recipe yields about 8 servings, with each one clocking in at around 618 calories, making it a smart choice for balanced meals. Preparation takes roughly 20 minutes, with total cooking times varying by method: 4 to 7 hours in a slow cooker, 10 minutes in an Instant Pot, or 1 hour on the stove. Once done, serve it hot with toppings like yogurt, cheddar cheese, avocado, green onions, and cilantro for a fresh finish.

5-Slow Cooker Method: Heat the olive oil in a large skillet over medium heat and add onions, garlic, and all the spices; cook for 5 minutes until fragrant. Stir in tomato paste, bell peppers, and carrots, then transfer to your slow cooker. Add 2 cups broth, diced tomatoes, Worcestershire sauce, and beans, seasoning again with salt and pepper. Cook on low for 6-7 hours or high for 4-5 hours, adding more broth if it gets too thick. This method is perfect for busy days when you want flavors to develop slowly.

6-Instant Pot Method: Set your Instant Pot to sauté and heat the olive oil, then cook onions, garlic, and spices for 5 minutes. Stir in tomato paste, bell peppers, and carrots before turning off sauté mode. Add 2 cups broth, tomatoes, Worcestershire sauce, and beans, seasoning as needed. Cook on high pressure for 10 minutes, followed by a quick release. If it’s too thick, thin with extra broth this is great for quick weeknight dinners.

7-Stove-Top Method: Heat olive oil in a large skillet over medium heat and add onions, garlic, and spices; cook for 5 minutes until fragrant. Stir in tomato paste, bell peppers, and carrots, and cook for another 5 minutes. Add 2 cups broth, tomatoes, Worcestershire sauce, and beans, then season with salt and pepper. Simmer partially covered on medium-low for 1 hour, adding broth as needed to reach your desired consistency. This approach lets you keep an eye on things for more hands-on control.