Chipotle Mexican Chili

I made this up. I rarely do that unless I'm aiming to replicate something amazing that I've eaten elsewhere. But, I was drawing on deadline and didn't have the time to go get groceries. We had a lot of bits of good things in the house, and I figured that they had to amount to something.

This was testing the theory that any combo of protein, onions and spices, and broth and/or tomatoes will make a good chili. Turns out, I think that's true. This recipe came out amazing! It was intensely flavorful, has great textures and a nice smoky aftertaste. If you adore chipotle, I would add an extra pepper in. The flavor is there as-is, but it's not overwhelming or overpoweringly chipotle flavored.

1/2 onion, diced
4 cloves garlic
1T cumin seed
2 small tomatoes, diced
2.5 cups vegetable broth
1 chipotle chili (in Adobo sauce), de-seeded and diced
2T chipotle/ Adobo sauce from the can
1 1/2 t oregano
1T chili powder
1 16oz can pinto beans
1 green bell pepper, diced
5T tomato paste
1/2 cup TVP (Textured Vegetable Protein)
2 bay leaves
1t salt
1/4-1/2t cayenne pepper
1T canola oil

Heat oil in a large stock pot. Sautée onions until translucent, add garlic and cumin seeds and sautée another two minutes or so until fragrant. Add the broth, tomatoes and all other ingredients except the can of beans. Simmer 1 hour. Add rinsed beans and simmer another 1/2 hour.

This is great with crumbled tortilla chips on top.