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Vegetarian Chili

A hearty, plant-forward chili crafted with robust beans, fire-roasted tomatoes, and smoky chipotle peppers. This gluten-free dish is full of bold flavors and satisfying textures, making it a comforting favorite. For a vegan version, omit dairy-based toppings.
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 1 tablespoon fresh lime juice plus extra lime wedges for garnish
  • 1 14-ounce can pinto beans, rinsed and drained
  • Freshly ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon sea salt more to taste as needed
  • 1 red bell pepper diced after removing seeds and stem
  • 1 cup corn kernels fresh or frozen
  • 3 tablespoons adobo sauce
  • 1 14-ounce can diced fire-roasted tomatoes
  • 2 garlic cloves minced finely
  • 1 small yellow onion chopped
  • 1 teaspoon ground cumin optional
  • 1 cup water or low-sodium vegetable broth
  • 3 chipotle peppers in adobo finely chopped*
  • 1 teaspoon chili powder optional
  • 1 14-ounce can kidney beans, rinsed and drained

Instructions

  • Warm the olive oil in a sizable pot set over medium heat. Incorporate the chopped onion, a pinch of salt, and several turns of black pepper, stirring occasionally until the onion becomes translucent, approximately 5 minutes. Add the diced red bell pepper and cook, stirring, for an additional 5 to 8 minutes until softened, reducing the heat if necessary.
  • Introduce the minced garlic along with the chili powder and cumin, stirring constantly for about 30 seconds until the aroma is released.
  • Add the fire-roasted tomatoes, both types of beans, water or broth, chipotle peppers, adobo sauce, corn, salt, and additional pepper to the pot. Cover and bring to a gentle simmer on low heat. Let cook for 25 minutes, stirring now and then, until the chili has developed a thick, stew-like consistency.
  • Incorporate the lime juice, adjust the seasoning as needed, and serve hot with your choice of garnishes.

Notes

*Spice levels in chipotle peppers can vary; start with fewer if you're sensitive to heat, and add more if you prefer extra kick. To mellow out an overly spicy chili, stir in a bit of lime juice and olive oil.