1-First, gather and prepare your ingredients, including chopping onions, garlic, bell peppers, and carrots. This sets the stage for a smooth cooking process. Heat the olive oil in your chosen pot or skillet over medium heat and sauté the onions, garlic, and spices for about 5 minutes until everything smells amazing.

2-Slow Cooker Method: For a hands-off approach, perfect for working professionals, heat olive oil in a skillet and sauté onions, garlic, spices, salt, and pepper for 5 minutes. Stir in tomato paste, bell peppers, and carrots, then transfer to your slow cooker. Add 2 cups broth, canned tomatoes, Worcestershire sauce, and all the beans. Cover and cook on low for 6-7 hours or high for 4-5 hours. If the chili is too thick, add more broth to thin it out.

3-Instant Pot Method: If you’re in a rush, like a student with limited time, the Instant Pot shines here. Sauté olive oil, onions, garlic, spices, and herbs for 5 minutes in the pot. Add tomato paste, bell peppers, and carrots, then pour in broth, tomatoes, Worcestershire sauce, and beans. Season to taste, seal the lid, and cook on high pressure for 10 minutes. Quick release the steam and stir in extra broth if needed for the right consistency.

4-Stove-Top Method: For a classic feel that outdoor cooking enthusiasts might enjoy, heat olive oil in a large pot and cook onions, garlic, spices, and herbs for 5 minutes. Add tomato paste, bell peppers, and carrots, and cook for another 5 minutes. Then, mix in broth, tomatoes, Worcestershire sauce, and beans, season, and simmer uncovered on medium-low heat for about 1 hour. Thin with broth if necessary for the perfect texture.

5-Once done, serve your chipotle bean chili hot, topped with yogurt, cheddar cheese, avocado, green onions, or cilantro. It’s often paired with beer bread or over angel hair pasta for a fun twist. Tips like caramelizing onions first or using cinnamon to balance the heat can take your dish to the next level, making it ideal for family meals or gatherings.