Spicy Chili with Adobo

This hearty chili is SO GOOD! It’s spicy and super satisfying. Customize it to make it your own by adding your favorite chili toppings–we like to add a spoonful of yogurt and cheddar cheese. Kidney beans provide so much valuable nutrition too, including plant-based protein, fiber, folate, iron, and more. An obvious choice for your next meal! 



2 tablespoons olive oil

1 pound ground beef (or ground chicken or turkey)

1 yellow onion, chopped

2 teaspoons sea salt

1 green bell pepper, chopped

2 poblano chiles, chopped

2 large carrots, quartered lengthwise and chopped

2 cloves garlic, minced

2 teaspoons chipotle powder or chile powder

1 teaspoon ground cumin

1/4 cup adobo sauce (I like Frontera brand Chipotle Pepper Adobo with Roasted Tomato sauce)

2 tablespoons blackstrap molasses

2 (15 oz.) cans diced tomatoes and juices

2 (15 oz.) cans red kidney beans

2 cups beef broth

Grated cheddar cheese (optional garnish)

Plain whole milk yogurt (optional garnish)

Fresh cilantro (optional garnish)


In a large stock pot or dutch oven on high heat, add the olive oil and beef. Sauté until the beef browns and is cooked through. Using a slotted spoon, remove the beef from the pot into a bowl and set aside, leaving the pan juices and oil in the pot.

Add the onion and sea salt to the pot and sauté until translucent and tender, about 5-7 minutes. Add the bell peppers, chiles, and carrots and sauté for an additional 5 minutes or until softened. Add the garlic and all spices and sauté for 30 more seconds or until fragrant.

Add the beef back into the pot and the adobo sauce. If your adobo sauce comes with chipotle peppers in it, feel free to chop some and add them for extra heat! or omit if you don’t like it too spicy. Next, add the molasses, diced tomatoes and juices, kidney beans, and broth and stir together until thoroughly combined. Bring the chili to a boil on high heat, then reduce to a low simmer for at least 20 minutes. If you have the time, you can let the chili simmer for 1-3 hours to enhance the flavors, but this is not necessary. FYI, the chili will thicken more the longer you let it simmer.

Serve individual bowls of warm chili with optional toppings. Other great toppings include: corn tortilla chips, avocado, and diced red onion. The chili stores well in an airtight container in the refrigerator for 3-5 days.


You can make this chili vegan by omitting the meat all together and using vegetable broth instead of beef broth.


Get exclusive access to the recipe from my cookbook The Nutritionist's Kitchen!

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