Vegetarian Chipotle Chili
Smoky, hearty, and packed with texture, this Vegetarian Chipotle Chili is a comforting one-pot meal that’s perfect for any occasion. Bursting with bold flavors from chipotle peppers in adobo sauce, aromatic spices like smoked paprika and cumin, and a medley of colorful vegetables and beans, this chili delivers a satisfying balance of spice and smokiness. With a simmering base of fire-roasted diced tomatoes and vegetable broth, every bite is rich and savory. Ready in under an hour, this plant-based chili is a fantastic option for weeknight dinners or meal prep, serving up to six portions. Top it with fresh cilantro for a zesty pop and pair it with cornbread or tortilla chips for the ultimate soul-warming experience. Keywords: vegetarian chili, chipotle chili, smoky chili, plant-based recipe, quick vegetarian dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons chipotle peppers in adobo sauce, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 28 ounces diced tomatoes, with juices
- 15 ounces black beans, rinsed and drained
- 15 ounces kidney beans, rinsed and drained
- 1 cup frozen corn
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the chipotle peppers, chili powder, ground cumin, and smoked paprika. Stir to coat the vegetables with the spices.
Pour in the diced tomatoes (with their juices) and vegetable broth, stirring to combine.
Add the black beans, kidney beans, and frozen corn to the pot. Stir well.
Season with salt and pepper, then bring the chili to a simmer.
Reduce the heat to low, cover the pot, and let the chili cook for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed. If you prefer a smokier flavor, you can add more chipotle peppers or adobo sauce as desired.
Serve hot, garnished with chopped fresh cilantro if desired. Pair with cornbread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4663 mg | 203% | |
| Total Carbohydrate | 274.7 g | 100% | |
| Dietary Fiber | 76.5 g | 273% | |
| Total Sugars | 59.4 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 5952 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
