Smoky Two Bean Chili
with Tortilla Chips & Cilantro Ranch Drizzle
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- 3 tbsp 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 vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
Preheat the oven to 350°F. Add dried ancho chile, bouillon cube, and 2 cups water to a medium saucepan. Bring to a boil, reduce heat to low, and simmer until the ancho chile is tender, 5 to 7 minutes. Peel and dice the onion. Peel and smash the garlic. Add tomato powder and 2 tbsp water to a small bowl, and mix to make tomato paste. Drain and rinse the black beans and kidney beans. TIP: Let the ancho chile simmer in the broth until soft and pliable.
Add ancho chile and broth, chipotle pepper in adobo, and a pinch of salt to a blender. Blend until smooth. TIP: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.
Heat 2 tsp vegetable oil in a large pot over medium-high heat. Add diced onion, smashed garlic, and ½ 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 blended chiles, black beans, kidney beans, ½ cup water, and maple syrup to the large pot with the onion and garlic. Bring to a boil, reduce heat to low, and simmer for 15 minutes, stirring occasionally.
Quarter tortillas to make 16 tortilla chips. Add to a baking sheet in a single layer and lightly coat pieces with 1 tsp vegetable oil, using your fingers to disperse the oil. Sprinkle with salt and bake until crispy, 12 to 15 minutes, rotating the baking sheet halfway through.
Halve the lime, 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 and drizzle with cilantro ranch dressing. Serve with lime wedges and tortilla chips for dipping. Bon appétit!