Description
This hearty Vegetarian Chili combines smoky chipotle peppers, fire-roasted tomatoes, and a variety of beans for a nutritious and flavorful meal. Perfect for a cozy dinner, this recipe simmers fresh vegetables and spices to develop a rich and satisfying chili without any meat.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 red bell pepper, stemmed, seeded, and diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder (optional)
- 1 teaspoon ground cumin (optional)
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can pinto beans, drained and rinsed
- 1 cup water or vegetable broth
- 3 chipotle peppers from a can of chipotles in adobo, diced*
- 3 tablespoons adobo sauce
- 1 cup corn kernels, fresh or frozen
- 1/2 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 tablespoon fresh lime juice, plus wedges for serving
Topping Options
- Avocado, diced or sliced
- Greek yogurt or sour cream
- Jalapeño or serrano peppers, diced or sliced
- Fresh cilantro
- Pickled onions
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion along with a pinch of salt and several grinds of black pepper. Stir occasionally and cook until the onion becomes translucent, about 5 minutes. Then add the diced red bell pepper and continue cooking until it softens, 5 to 8 minutes, adjusting the heat as needed to prevent burning.
- Add Spices and Garlic: Stir in the minced garlic, chili powder, and ground cumin if using. Cook for about 30 seconds until the mixture becomes fragrant, being careful not to burn the garlic.
- Combine Remaining Ingredients and Simmer: Add the diced fire-roasted tomatoes, kidney beans, pinto beans, water or vegetable broth, diced chipotle peppers, adobo sauce, and corn kernels. Season with ½ teaspoon sea salt and several grinds of freshly ground black pepper. Cover the pot, reduce the heat to low, and let the chili simmer gently for 25 minutes, stirring occasionally, until it thickens and the flavors meld.
- Finish with Lime and Adjust Seasoning: Stir in the fresh lime juice and taste the chili, adjusting salt and pepper as needed. Serve hot with your choice of toppings such as avocado, Greek yogurt, sliced jalapeños, fresh cilantro, or pickled onions.
Notes
- Chipotle peppers vary in spice level; start with fewer peppers if sensitive to heat and adjust to your preference.
- If the chili turns out too spicy, mellow it with additional lime juice and a drizzle of olive oil.
- You can substitute water with vegetable broth for an even richer flavor.
- For a thicker chili, simmer uncovered for a few extra minutes until desired consistency is reached.
- This chili can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 11 g
- Protein: 12 g
- Cholesterol: 0 mg
