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You'll LOVE this easy vegetarian chili recipe! Made with fire-roasted tomatoes, beans, and flavorful veggies, it's spicy, smoky, and packed with plant-based protein. This recipe is gluten-free. For vegan chili, skip the cheese and sour cream on top.
10 min
Prep Time
35 min
Cook Time
45 min
Total Time
4-6
Servings
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, about 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.