Vegetarian Chili
Delicious vegetarian chili made with fire-roasted tomatoes, beans, and veggies for a spicy and smoky meal. Perfect for plant-based protein lovers!
Equipment
- Large pot
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 medium red bell pepper, diced
- 2 cloves garlic, 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
- 0.5 teaspoon sea salt , plus more to taste
- Freshly ground black pepper
- 1 tablespoon fresh lime juice , plus wedges for serving
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
Chipotle peppers vary in spice level, so if you’re sensitive to spice, start with less. If you love spice, add more to taste. If your chili is too spicy, add more lime juice and a bit of olive oil to tone it down.
Nutrition
Serving: 1bowlCalories: 280kcalCarbohydrates: 45gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 1000IUVitamin C: 25mgCalcium: 80mgIron: 4mg
Tried this recipe?Let us know how it was!