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Learn moreYou'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.
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 can (14-ounce) diced fire-roasted tomatoes canned
- 1 can (14-ounce) kidney beans drained and rinsed
- 1 can (14-ounce) 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
- 1/2 teaspoon sea salt plus more to taste
- freshly ground black pepper
- 1 tablespoon fresh lime juice
Preparation
- 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.