Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetarian Chili with Fire-Roasted Tomatoes and Chipotle Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 33 reviews

  • Author: Sky
  • Total Time: 45 minutes
  • Yield: Serves 4 to 6
  • Diet: Gluten Free

Description

This easy and flavorful vegetarian chili is made with fire-roasted tomatoes, two types of beans, corn, and smoky chipotle peppers in adobo sauce. It's a hearty, spicy, and smoky plant-based dish perfect for a comforting meal. Naturally gluten-free and adaptable for vegan diets by omitting dairy toppings, it’s packed with protein and vibrant flavors, making it a delicious and nutritious option for chilly days.

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 (Optional)

  • Avocado, diced or sliced
  • Greek yogurt or sour cream
  • Jalapeño or serrano peppers, diced or sliced
  • Fresh cilantro

Instructions

  1. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion along with a pinch of salt and several grinds of black pepper. Stir and cook until the onion becomes translucent, about 5 minutes. Then add the diced red bell pepper and continue cooking until it softens, about 5 to 8 minutes, adjusting the heat as needed to prevent burning.
  2. Add Aromatics and Spices: Stir in the minced garlic, chili powder, and ground cumin if using. Cook for 30 seconds while stirring until the mixture becomes fragrant, being careful not to let the garlic brown.
  3. Add Remaining Ingredients and Simmer: Pour in the diced fire-roasted tomatoes, drained kidney beans, pinto beans, water or vegetable broth, diced chipotle peppers, adobo sauce, corn kernels, salt, and several grinds of black pepper. Stir to combine, then cover the pot and reduce the heat to low. Let the chili simmer gently for 25 minutes, stirring occasionally, until it thickens and the flavors meld together.
  4. Finish and Serve: Stir in the fresh lime juice and taste to adjust seasoning with additional salt or pepper if desired. Serve the chili hot with your choice of toppings such as diced avocado, a dollop of Greek yogurt or sour cream, sliced jalapeños or serrano peppers, and fresh cilantro. Provide lime wedges on the side for extra zest.

Notes

  • For a vegan version, omit the Greek yogurt or sour cream topping, or substitute with a plant-based alternative.
  • This chili is naturally gluten-free, but always check canned ingredients for any gluten additives.
  • If you prefer less heat, reduce the number of chipotle peppers or omit the adobo sauce.
  • Can be made ahead and reheated; flavors often improve the next day.
  • Serve with cornbread, tortilla chips, or over rice for a complete meal.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://skysrecipes.com/vegetarian-chili-with-fire-roasted-tomatoes-and-chipotle-peppers-recipe/