Vegetarian Chili
User Reviews
5
Vegetarian Chili
Description
The recipe starts by sautéing chopped onions and red bell peppers until softened, then adding garlic and warm spices like chili powder and cumin to build a fragrant base. Fire-roasted diced tomatoes and two kinds of beans provide both depth and protein, while chipotle peppers in adobo contribute smoky heat. Corn adds sweetness and texture, and the mixture is simmered to develop a thick, cohesive chili.
This vegetarian chili is moderately spicy and smoky with a hearty texture from the beans and vegetables. The fresh lime juice stirred in near the end adds brightness and balances the heat from the chipotle peppers. It can be served with toppings such as diced avocado, sour cream, fresh cilantro, or pickled onions to add cooling or tangy contrasts.
Chipotle peppers vary in heat, so their amount can be adjusted to taste. If the chili becomes too spicy, adding more lime juice or a bit of olive oil can help mellow the heat. This chili makes a filling main dish well suited for cooler days or when a meatless comfort meal is desired.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion chopped, small
- 1 red bell pepper stemmed, seeded, and diced
- 2 garlic minced, cloves
- 1 teaspoon chili powder optional
- 1 teaspoon cumin optional, ground
- 1 (14-ounce) can tomato fire-roasted, diced
- 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 diced, from a can of chipotles in adobo
- 3 tablespoons adobo sauce
- 1 cup corn kernels fresh or frozen
- ½ teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- 1 tablespoon lime juice plus wedges for serving, fresh
Topping options:
- avocado diced or sliced
- Greek yogurt or sour cream
- jalapeno pepper diced or sliced, or serrano pepper
- cilantro fresh
- onion pickled
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
- Adjust chipotle peppers to control chili spice level; start with less if sensitive to heat.
- If chili is too spicy, balance with additional lime juice and a touch of olive oil.
- Serve with toppings like avocado, sour cream, cilantro, or pickled onions for added flavors and textures.
User Reviews
Overall Rating
5
You'll Also Love
