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Vegetarian Chili Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://dinewithdylan.com/vegetarian-chili-recipe/