Description
A hearty and flavorful Vegetarian Chili packed with beans, vegetables, and smoky chipotle peppers. This easy one-pot recipe offers a perfect balance of spice and zest, making it an excellent comforting meal for any day of the week, garnished with fresh toppings like avocado, cilantro, and a dollop of Greek yogurt or sour cream.
Ingredients
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
Toppings
- Avocado, diced or sliced
- Greek yogurt or sour cream
- Jalapeño or serrano peppers, diced or sliced
- Fresh cilantro
- Pickled Onions
Instructions
- Sauté the Aromatics: 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 several grinds of freshly ground black pepper. Stir occasionally and cook until the onion becomes translucent, approximately 5 minutes. Next, add the diced red bell pepper and continue to stir and cook until it softens, about 5 to 8 minutes. Reduce the heat if necessary to prevent burning.
- Add Spices and Garlic: Stir in the minced garlic, chili powder, and ground cumin (if using). Cook the mixture for about 30 seconds or until fragrant, ensuring the spices bloom and combine well with the vegetables.
- Add Remaining Ingredients and Simmer: Incorporate the diced fire-roasted tomatoes, kidney beans, pinto beans, water or vegetable broth, diced chipotle peppers, adobo sauce, corn kernels, ½ teaspoon sea salt, and freshly ground black pepper to taste. Stir everything together to mix well. Cover the pot, reduce the heat to low, and allow the chili to simmer gently for 25 minutes. Stir occasionally as it simmers, until the chili thickens and flavors meld.
- Finish and Serve: After simmering, stir in the fresh lime juice and adjust seasoning with additional salt and pepper if needed. Serve the chili hot, garnished with your choice of toppings such as diced or sliced avocado, a spoonful of Greek yogurt or sour cream, jalapeño or serrano peppers, fresh cilantro, and pickled onions to add brightness and texture.
Notes
- You can substitute vegetable broth for water to add more flavor.
- Adjust the number of chipotle peppers to control the heat level.
- To make this recipe vegan, replace Greek yogurt or sour cream with a dairy-free alternative or omit entirely.
- Simmering time can be extended for a thicker chili and deeper flavor if desired.
- Use fresh corn during summer for the best sweetness; frozen corn works well year-round.
