Vegetarian Four Bean and Chipotle Chili
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Ingredients:
1/2 very large onion, 3/4 cup chopped small
(1) 14 ounce can Ranch style pinto beans
(1) 14 ounce can great northern beans
(1) 14 ounce can black beans
(1) 14 ounce can light red kidney beans
29 ounce can crushed tomatoes
2 tablespoons Mexican spice mix or taco seasoning
2-3 chipotle peppers(rehydrated in hot water), finely minced, adjust the amount based on your tolerance for heat
Optional: shredded cheese and sour cream for serving
Instructions:
Combine all ingredients in a crockpot and simmer on low all day or on high for a few hours. Top with cheese and/or sour cream just before serving. Enjoy!
From barefeetinthekitchen.blogspot.com