Vegetarian Chili

Name: Vegetarian Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-6 servings
Cuisine: American
Ingredients: 2 tablespoons avocado 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; avocado, diced or sliced; greek yogurt or sour cream; jalapeño or serrano peppers, diced or sliced; fresh cilantro; pickled onions

From Love and Lemons ↗ by Jeanine Donofrio

Dig into this smoky, spicy vegetarian chili packed with fire-roasted tomatoes, beans, and diced chipotle peppers for deep flavor. Top with creamy avocado and pickled onions for a vibrant finish.

vegetarian
chili
spicy
one-pot

45 min total · 10 min prep · 35 min cook

Serves 4–6

330 kcal · 13g protein · 51g carbs · 8g fat total

large pot

Ingredients

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, about 5 minutes, then add the red pepper. Stir and cook until soft, 5 to 8 minutes, lowering the heat as needed.

Add the garlic, chili powder, and cumin, if using, and stir for 30 seconds, or 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 your desired toppings.

Notes

Chipotle peppers can be very spicy; start with fewer if you're sensitive to heat and add more to taste.
If the chili turns out too spicy, add extra lime juice and a splash of olive oil to balance the flavors.
Use either water or vegetable broth, depending on your preference for depth of flavor.