Smoky Two Bean Chili
with Tortilla Chips & Cilantro Ranch Drizzle
- 1 dried ancho chile
- 1 Not-Chick'n™ Bouillon Cube
- 1 yellow onion
- 4 garlic cloves
- 1 tbsp tomato powder
- 13.4 oz black beans
- 13.4 oz kidney beans
- 1 oz chipotle pepper in adobo
- 1 tsp oregano
- 1 tbsp maple syrup
- 4 corn tortillas
- 1 lime
- ¼ oz fresh cilantro
- ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
- 1 tbsp (2 tbsp) vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Baking sheet
- Medium saucepan
Preheat the oven to 350°F. Trim and deseed the dried ancho chile(s) and add to a medium saucepan with the bouillon cube(s) and 2 cups (4 cups) water. Bring to a boil, reduce heat to low, and simmer. Peel and dice the onion(s). Peel and smash the garlic. In a small bowl, mix the tomato powder with 2 tbsp (4 tbsp) water to make a paste. Drain and rinse the black beans and kidney beans.
Add ancho chile(s) and broth and chipotle pepper(s) in adobo to a blender. Add a pinch of salt and blend until smooth.
Heat 2 tsp (4 tsp) vegetable oil in a large pot over medium-high heat. Add diced onion, smashed garlic, and ½ tsp (1 tsp) salt. Cook until onion is softened and browned in places, 3 to 5 minutes. Add tomato paste and oregano and stir to coat the onions.
Add black beans, kidney beans, blended chiles, ½ cup (1 cup) water, and maple syrup to the onions and garlic. Bring chile to a boil, reduce heat to low, and simmer for 15 minutes, stirring occasionally.
Stack corn tortillas and quarter to make 16 (32) chips. Add to a baking sheet in a single layer and lightly coat pieces with 1 tsp (2 tsp) vegetable oil, using your fingers to disperse, and sprinkle with salt. Bake until crispy, 12 to 15 minutes, rotating the baking sheet halfway through.
Halve the lime(s), juice one half, and cut the other half into wedges. Chop the cilantro. Add lime juice, chopped cilantro and ranch dressing to a medium bowl and stir the cilantro ranch dressing. Divide the smoky two bean chili between large bowls. Drizzle with cilantro ranch dressing. Serve with lime wedges and tortilla chips for dipping. Tuck in!