Smoky spiced Bean chili

This chili is built slowly and intentionally, layering warmth, smoke, and depth rather than heat alone. Ginger, cinnamon, and cocoa bring quiet richness, while chipotle in adobo adds a controlled smokiness that settles beautifully overnight. Finished with fresh lime and designed to rest, this is a thick, spoon-standing chili that deepens with time and eats even better the next day. Karibu.

Yield

6-8 Servings

Ingredients

Chili

• 2 Tbsp neutral oil

• 1½ cups thinly sliced leek

• 3 Tbsp finely chopped garlic

• ¾ cup diced carrot

• ¾ cup diced celery

• 1 cup diced bell peppers

• 1¼ cups chopped fresh tomatoes

• 1 (15-oz) can pinto beans, drained and rinsed

• 1 (15-oz) can kidney beans, drained and rinsed

• 1½ cups vegetable broth, plus more as needed

• 3 Tbsp tomato paste

• 2 Tbsp diced chipotle peppers in adobo
  (add 1 Tbsp more for extra heat)

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 Tbsp ground ginger

• 1 Tbsp ground cinnamon

• 1 Tbsp unsweetened cocoa powder

• Freshly ground black pepper, to taste

• 2 tsp kosher salt, plus more to taste

• 1 tsp brown sugar, only if needed

• Juice of 1 lime (added off heat)

Prep: 20 minutes
Cook: 60 minutes
Rest: overnight recommended

Instructions

1. Build the base
   Heat oil in a heavy-bottomed pot over medium-low heat. Add leek, carrot, and celery with a pinch of salt. Cook slowly until soft, fragrant, and lightly sweet, about 8–10 minutes.

2. Add aromatics
   Stir in garlic and cook just until fragrant, 30–60 seconds. Do not brown.

3. Cook out the tomato paste
   Push vegetables to the sides of the pot. Add tomato paste directly to the pan and cook, stirring, until it darkens slightly and smells sweet and concentrated.

4. Bloom the spices
   Add cumin, coriander, ginger, cinnamon, cocoa powder, and black pepper. Stir constantly for about 30 seconds to bloom without scorching.

5. Tomatoes
   Add fresh tomatoes and cook until they break down and release their juices, about 5–7 minutes.

6. Beans and broth
   Stir in pinto and kidney beans. Add vegetable broth just until everything is barely covered. Bring to a gentle simmer.

7. Layer the smoke
   About halfway through simmering, stir in chipotle peppers in adobo. Reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally.

8. Thicken
   Scoop out about 1 cup of beans and vegetables, mash well, and stir back into the pot. Continue simmering uncovered until thick and cohesive.

9. Finish
   Turn off the heat and stir in lime juice. Taste and adjust salt. Add brown sugar only if bitterness needs softening.

10. Rest
    Let the chili cool completely, then refrigerate. This chili is intentionally better the next day.

To Serve

Top with whipped zesty yogurt, fresh herbs (chives or scallions), a little cheese, and serve with cornbread.

Tips & Substitutions

• Make it thicker: Mash more beans or simmer uncovered longer.

• Make it vegan: Skip cheese; use olive oil for richness.

• Spice control: Start with 2 Tbsp chipotle and build slowly.

• Storage: Keeps 4–5 days refrigerated.

• Reheat gently on the stovetop with a splash of broth if needed. Finish with fresh herbs or another squeeze of lime.