Description
This hearty and flavorful Vegetarian Chili is a perfect comforting meal packed with beans, vegetables, and a smoky chipotle kick. Simmered to perfection, it’s a protein-rich, spice-balanced dish ideal for chilly nights or anytime you crave a wholesome, meat-free chili.
Ingredients
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
- ½ 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
- Heat the base ingredients: Heat the olive oil in a large pot over medium heat. Add the chopped onion along with a pinch of sea salt and several grinds of freshly ground black pepper. Stir and cook until the onion becomes translucent, about 5 minutes. Add the diced red bell pepper, continuing to stir and cook until the pepper softens, about 5 to 8 minutes. Reduce heat as needed to avoid burning.
- Add aromatics and spices: Stir in the minced garlic, chili powder, and ground cumin if using. Cook for 30 seconds until the spices become fragrant, stirring constantly to prevent burning.
- Add main chili components: Add the diced fire-roasted tomatoes, drained kidney beans, pinto beans, water or vegetable broth, diced chipotle peppers, adobo sauce, corn, ½ teaspoon sea salt, and freshly ground black pepper to taste. Stir to combine thoroughly.
- Simmer the chili: Cover the pot and reduce the heat to low. Let the chili simmer for 25 minutes, stirring occasionally, until it thickens and the flavors meld together beautifully.
- Finish and serve: Remove from heat, stir in the fresh lime juice, and adjust salt and pepper to taste. Serve the chili hot with your choice of toppings such as avocado, Greek yogurt, jalapeño slices, fresh cilantro, or pickled onions along with lime wedges on the side.
Notes
- For extra heat, add more chipotle peppers or some diced jalapeños into the chili.
- Use vegetable broth instead of water for richer flavor.
- The chili can be made ahead and tastes even better the next day.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Omit dairy toppings to keep the recipe vegan.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
