Rainbow Chili

This recipe is my own creation — and it is delicious! And yes, I took that picture of the rainbow of chopped veggies (and beans) that are used in this recipe. Don’t they look awesome?


1 large red onion, chopped
1 each red, orange, yellow and green bell peppers, chopped
1 jalapeno, chopped
3 tablespoons (or more) chili powder
1/2 teaspoon turmeric*
1/2 teaspoon (or more) cayenne pepper (optional if you don’t want it too spicy)
1 chipotle pepper in adobo sauce, chopped, plus one tablespoon of the adobo liquid
1 tablespoon minced garlic
1 teaspoon dried oregano
2 15.5 oz cans low/no salt black beans
1 28 oz can low/no salt crushed tomatoes
1 teaspoon honey


  1. Saute the onions, bell peppers, and jalapeno pepper in the bottom of a soup pot until softened (about 6 minutes). Use a little bit of water if necessary to keep them from sticking.
  2. Add the chili powder, chipotle pepper, garlic and oregano and saute for another minute, then add the black beans, tomatoes and honey. If the beans are low or no salt add them with their liquid, if not drain and rinse before adding, and add a bit of water.
  3. Simmer for 20 minutes or until the tomatoes are cooked and all the flavors have melded.

The honey and the chipotle pepper give it a sweet heat — but of course you can omit the honey and it would still be great. The chipotle pepper in adobo sauce is kind of key but if you don’t have it some smoked paprika and a little vinegar would give the same idea. If you don’t think you will use the rest of the can of chipotle peppers any time soon you can put them in a plastic baggie in the freezer for later use.

The finished product:


*you should try to eat some turmeric every day, so I incorporate it into any recipe where I think it not negatively impact, or will maybe even compliment, the flavor of the recipe.

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