Not only does this recipe for Chipotle Veggie Chili hit you with a wide array of balanced flavors, but there is a surprise hint of citrus added toward the end—lime juice.
Onion, red bell pepper and even corn all blended into not only a meatless meal but a chili-lover’s paradise. And just to add a little more texture and vibrancy to this dish, it can be topped with your favorite garnishes like guacamole, sour cream, jalapeno slices and cilantro.
This Chipotle Veggie Chili is simple to make, needing just one pot throughout the entire cooking process. It simmers for about 25 minutes while you unwind from a long day.
So next time you need a pick-me-up after a chilly day outside, give this one a try. The savory aromas and wholesome consistency make this chili a 10-out-of-10 and a flexitarian favorite.
How to Make the Chipotle Veggie Chili
What You Need
Servings: 6-8
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 5/8 teaspoon sea salt, divided
- 1/4 teaspoon pepper, divided
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can (14 ounces) diced fire-roasted tomatoes
- 1 can (14 ounces) red beans, drained and rinsed
- 1 can (14 ounces) pinto beans, drained and rinsed
- 1 cup vegetable broth
- 1 can (7 ounces) chipotles in adobo sauce
- 2 cans (15 ounces each) sweet corn with liquid
- 2 limes, juiced
- guacamole (optional)
- sour cream (optional)
- jalapeno slices (optional)
- cilantro (optional)
What To Do
- In large dutch oven, heat oil over medium heat. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir and cook 5 minutes until onion is translucent. Add garlic and red pepper. Stir and cook 8 minutes until soft.
- Add tomatoes, red beans, pinto beans, broth, chipotles in adobo sauce, corn, remaining salt and remaining pepper. Simmer 25 minutes, stirring occasionally, until chili has thickened.
- Squeeze lime juice into pot; stir. Serve with guacamole, sour cream, jalapeno slices and cilantro, if desired.
Have a great time sharing this tasty Chipotle Veggie Chili—and don’t forget to watch out for the kick!
Source: Culinary.net