Description
This flavorful Vegetarian Chili features a hearty mix of beans, fire-roasted tomatoes, and a smoky kick from chipotle peppers in adobo sauce. Perfectly seasoned with chili powder, cumin, and fresh lime juice, this comforting dish is loaded with vibrant vegetables and can be customized with a variety of tasty toppings like avocado, Greek yogurt, and fresh cilantro. It’s an easy one-pot meal that’s both satisfying and wholesome.
Ingredients
Units
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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
- Heat Oil and Cook Onion: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion along with a pinch of sea salt and some freshly ground black pepper. Stir frequently and cook until the onion becomes translucent, about 5 minutes.
- Add Red Bell Pepper: Add the diced red bell pepper to the pot. Stir and cook until the pepper softens, about 5 to 8 minutes, adjusting the heat lower if needed to prevent burning.
- Sauté Garlic and Spices: Stir in the minced garlic along with the optional chili powder and ground cumin. Cook for 30 seconds until fragrant, being careful not to let the garlic burn.
- Add Remaining Ingredients: Pour in the diced fire-roasted tomatoes, drained kidney and pinto beans, water or vegetable broth, diced chipotle peppers, adobo sauce, and corn kernels. Add ½ teaspoon sea salt and several grinds of black pepper. Stir to combine all ingredients.
- Simmer Chili: Cover the pot and reduce the heat to low. Let the chili simmer gently for 25 minutes, stirring occasionally, until it thickens and the flavors meld together.
- Finish and Serve: Remove the pot from heat and stir in the fresh lime juice. Adjust seasoning with additional salt or pepper if needed. Serve the chili hot with your choice of toppings such as avocado slices, Greek yogurt, diced jalapeños, fresh cilantro, or pickled onions.
Notes
- Chipotle peppers vary in heat level; start with fewer peppers if you prefer a milder chili and add more to taste if you like it spicier.
- If the chili turns out too spicy, balance the heat by adding more lime juice and a bit of olive oil.
- This chili can be made a day ahead—flavors deepen overnight and leftovers reheat well.
- Use vegetable broth instead of water for an extra depth of flavor.
- Adjust toppings based on your dietary preferences and spice tolerance.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
