Chunky Chipotle Kidney Bean Chili

This recipe is inspired by one of my tween chefs Ty.  Last week we had an improv class where I set out ingredients and my tween chefs worked in groups to come up with an entree that contained a protein, starch and greens.  Ty made a delicious black bean chili with a secret ingredient…cinnamon!  It is amazing how the cinnamon elevated the flavor of the chili.  Here is my inspired recipe, cooked with what I had in my kitchen.  I hope you enjoy it!

Chunky Chipotle Kidney Bean Chili

Ingredients:

• 1 tablespoon olive oil
• 1 onion, medium dice
• 2 carrots, medium dice
• 2 cloves garlic, minced
• 3 cups cooked kidney beans ( or 2 cans)
• 1 1/2 teaspoons sea salt
• 1 1/2 teaspoons chili powder
• scant 1/4 teaspoon ground cinnamon
• 1 can diced tomatoes
• 1/2 cup vegetable broth
• 1/4 teaspoon adobo sauce (the sauce from chiptole chills)

1. Heat olive oil on medium heat in a medium sized pot.  Add the onions and carrots and sauté until the onions are translucent.
2. Add the garlic and sauté for another minute or so.
3. Add the kidney beans, sea salt, chili powder, cinnamon, tomatoes, vegetable broth and adobo sauce.
4. Stir to incorporate and cook on a low flame for 15-20 minutes until the sauce has thickened.
5. Thats it! SOOOOO easy :)