Vegetarian Chili

Name: Vegetarian Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 to 6
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small yellow onion; 1 red bell pepper; 2 garlic cloves; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 (14-ounce) can diced fire-roasted tomatoes; 1 (14-ounce) can Kidney Beans; 1 (14-ounce) can pinto beans; 1 cup water or vegetable broth; 3 chipotle peppers from a can of chipotles in adobo; 3 tablespoons adobo sauce; 1 cup corn kernels; ½ teaspoon sea salt; freshly ground black pepper; 1 tablespoon fresh lime juice; avocado; greek yogurt or sour cream; jalapeño or serrano peppers; fresh cilantro; pickled onions

User Reviews

5.0

333 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 to 6
Course
Soup
Cuisine
American

Vegetarian Chili

Iris Warren

Report

You'll LOVE this easy vegetarian chili recipe! Made with fire-roasted tomatoes, beans, and flavorful veggies, it's spicy, smoky, and packed with plant-based protein. This recipe is gluten-free. For vegan chili, skip the cheese and sour cream on top.

Share:

I Made This!

249 people made this

Print

67 people printed this

Save this

199 people saved this

Ingredients

Servings

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

Add to Shopping List

Instructions

Heat the oil in a large pot over medium heat. Add the onion, a pinch of salt, and several grinds of pepper and stir. Cook until the onion is translucent, 5 minutes, then add the red pepper. Stir and cook until soft, 5 to 8 minutes, turning down the heat as needed.
Add the garlic, chili powder, and cumin, if using, and stir for 30 seconds, until fragrant.
Add the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and several grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, or until the chili has thickened.
Stir in the lime juice and season to taste. Serve with desired toppings.

Notes

* Chipotle peppers vary in spice level, so if you’re sensitive to spice, start with less. If you love spice, add more to taste. If your chili is too spicy, add more lime juice and a bit of olive oil to tone it down.