Introduction

This hearty vegetarian chili is packed with smoky chipotle peppers, fire-roasted tomatoes, and a colorful mix of beans and vegetables. It’s a comforting, flavorful dish perfect for any day when you want a satisfying, meat-free meal.

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
Avocado, diced or sliced (for serving)
Greek yogurt or sour cream (for serving)
Jalapeño or serrano peppers, diced or sliced (for serving)
Fresh cilantro (for serving)
Pickled onions (for serving)

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion 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, 5 to 8 minutes, adjusting the heat as needed.
Step 2: Stir in the minced garlic, chili powder, and cumin if using. Cook for 30 seconds until fragrant.
Step 3: Add the diced fire-roasted tomatoes, kidney beans, pinto beans, water or vegetable broth, diced chipotle peppers, adobo sauce, corn, sea salt, and more black pepper. Cover the pot, reduce the heat to low, and let it simmer for 25 minutes. Stir occasionally until the chili thickens.
Step 4: Remove the pot from heat and stir in the fresh lime juice. Taste and adjust seasoning with additional salt or pepper if needed. Serve the chili hot with avocado, Greek yogurt or sour cream, jalapeños, cilantro, pickled onions, and lime wedges on the side.

Tips & Variations

Use vegetable broth instead of water for a richer flavor.
For extra smoky heat, add more chipotle peppers or a pinch of smoked paprika.
Substitute black beans for kidney beans if preferred.
Top with shredded cheese or a squeeze of hot sauce for extra indulgence.
If you prefer a milder chili, reduce or omit the chipotle peppers and adobo sauce.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can prepare the vegetables and spices in a pan first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours until the vegetables are tender and flavors meld.

Is this chili spicy?

The chipotle peppers and adobo sauce give the chili a smoky, moderate heat. You can adjust the spiciness by using fewer or more chipotles, or omit them altogether for a milder dish.

Vegetarian Chili Recipe

Print Recipe

★★★★★

4.9 from 74 reviews

A hearty and flavorful Vegetarian Chili packed with fire-roasted tomatoes, kidney and pinto beans, sweet corn, and smoky chipotle peppers. This comforting dish is simmered to perfection on the stovetop and served with fresh lime juice and optional toppings like avocado, Greek yogurt, and pickled onions for a delicious, nourishing meat-free meal.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mexican
Diet: Vegetarian

Ingredients

Scale

Chili Base

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

Toppings and Garnishes

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

Instructions

Heat the oil and sauté vegetables: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion along with a pinch of salt and several grinds of freshly ground black pepper. Stir and cook until the onion becomes translucent, about 5 minutes. Add the diced red bell pepper and continue to cook until the pepper softens, about 5 to 8 minutes, reducing heat if necessary to avoid burning.
Add garlic and spices: Stir in the minced garlic, chili powder, and ground cumin if using. Cook the mixture for about 30 seconds, stirring constantly, until the garlic is fragrant but not browned.
Add tomatoes, beans, and seasonings: Pour in the diced fire-roasted tomatoes, drained kidney beans, and pinto beans. Add the cup of water or vegetable broth, diced chipotle peppers, adobo sauce, corn kernels, sea salt, and several more grinds of black pepper. Stir everything together to combine well.
Simmer the chili: 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.
Finish and serve: Remove the pot from heat. Stir in the fresh lime juice and adjust salt and pepper to taste. Serve the chili hot with your choice of toppings such as diced avocado, a dollop of Greek yogurt or sour cream, sliced jalapeños, fresh cilantro, and pickled onions. Lime wedges on the side add an extra bright touch.

Notes

For a spicier chili, add more chipotle peppers or jalapeños according to your heat preference.
If you prefer a thicker chili, continue simmering uncovered for a few more minutes to reduce liquid.
Use vegetable broth instead of water to boost the chili’s depth of flavor.
This chili can be made ahead and keeps well refrigerated for 3-4 days or frozen for up to 2 months.
Try serving over rice or with crusty bread for a more filling meal.

Keywords: vegetarian chili, meatless chili, chipotle chili, fire-roasted tomatoes, kidney beans, pinto beans, hearty chili, easy chili recipe