Vegetarian Chili

A rich, chunky stew, brimming with savory vegetables, plump beans, and smoky spices. This year-round favorite is as easy as it is delicious, and certainly hearty enough for the carnivores in the crowd.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free, Vegan, Vegetarian

Keyword chili, easy chili, vegetarian chili

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 324kcal

Author Robin Miller

Ingredients

2 tablespoons olive oil
1 small yellow onion chopped
2 bell peppers any color, seeded and chopped (I used orange and red bell peppers)
2-3 cloves garlic minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
14- ounce can diced fire-roasted tomatoes or regular diced tomatoes
14- ounce can red kidney beans rinsed and drained
14- ounce can pinto beans rinsed and drained
1 1/2 cups vegetable broth or water
2-3 chipotle chilies in adobo sauce diced, plus 2-3 tablespoons sauce from can, or more/less to taste
1 cup corn frozen, canned or fresh, kept frozen until ready to use
1 bay leaf
1 teaspoon fresh lime juice plus more for serving

For Serving

Lime wedges
Avocado or guacamole
Sour cream or plain Greek yogurt
Fresh cilantro
Shredded Mexican cheese or cheddar cheese

Instructions

Heat the oil in a large stock pot over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the bell peppers and garlic cook for 3 minutes, until soft.
Add the chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook for 30 seconds.
Add the tomatoes, beans, broth (or water), chipotle chilies and the adobo sauce from the can, corn, and bay leaf. Bring to a simmer.
Reduce the heat to low, partially cover and simmer for 25 to 30 minutes, until thickened, stirring occasionally.
Remove the bay leaf.
Stir in the lime juice and season to taste with salt and black pepper.
Serve with desired toppings.

Nutrition