Vegetarian Chili Recipe

Introduction

This Vegetarian Chili is a warm, comforting dish packed with bold flavors and hearty ingredients. It’s perfect for a cozy dinner and easy enough to make any night of the week. Loaded with beans, smoky chipotle peppers, and fresh toppings, it’s sure to become a favorite.

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
• Greek yogurt or sour cream
• Jalapeño or serrano peppers, diced or sliced
• Fresh cilantro
• Pickled onions

Instructions

1. Step 1: Heat the oil in a large pot over medium heat. Add the chopped onion, a pinch of salt, and several grinds of black pepper. Stir and cook until the onion is translucent, about 5 minutes. Add the red bell pepper, stir, and cook until soft, 5 to 8 minutes, lowering the heat if needed.
2. Step 2: Add the minced garlic, chili powder, and cumin if using. Stir constantly for 30 seconds until fragrant.
3. Step 3: Pour in the diced fire-roasted tomatoes, kidney beans, pinto beans, water or vegetable broth, diced chipotle peppers, adobo sauce, and corn kernels. Season with sea salt and freshly ground black pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili thickens.
4. Step 4: Stir in the fresh lime juice. Taste and adjust the seasoning if needed. Serve hot with avocado, Greek yogurt or sour cream, jalapeño or serrano slices, fresh cilantro, and pickled onions as desired.

Tips & Variations

• For extra depth, try roasting the red bell pepper before adding it to the chili.
• Use vegetable broth instead of water for a richer flavor.
• Adjust chipotle peppers to taste depending on your preferred heat level.
• Add finely chopped carrots or zucchini for more vegetables and texture.
• Serve over rice or with warm cornbread for a satisfying meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well; freeze in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without chipotle peppers?

Yes, you can omit the chipotle peppers and adobo sauce if you prefer a milder chili. You can add smoked paprika for a smoky flavor without the heat.

Is this chili gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to check the labels on canned goods and broth to confirm they do not contain gluten additives.

Vegetarian Chili Recipe

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★★★★★

4.6 from 104 reviews

This hearty Vegetarian Chili is a flavorful and spicy dish packed with fire-roasted tomatoes, kidney and pinto beans, corn, and chipotle peppers in adobo sauce. Perfect for a comforting, protein-rich meal, it’s simmered slowly to develop deep, smoky flavors and served with fresh lime juice, creamy avocado, and tangy toppings like Greek yogurt and pickled onions.

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

Ingredients

Scale 1x2x3x

Main 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, to taste

Toppings

• 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. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add chopped onion, 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 soft, about 5 to 8 minutes, adjusting the heat as needed to avoid burning.
2. Add Spices and Garlic: Stir in the minced garlic, chili powder, and ground cumin if using. Cook for about 30 seconds until fragrant, ensuring the spices bloom and release their aroma.
3. Simmer Chili Base: Add the diced fire-roasted tomatoes, kidney beans, pinto beans, water or vegetable broth, diced chipotle peppers, adobo sauce, corn kernels, sea salt, and freshly ground black pepper. Stir everything together, cover the pot, reduce the heat to low, and let the chili simmer gently for 25 minutes. Stir occasionally to prevent sticking and to allow the chili to thicken.
4. Finish and Serve: Remove the chili from heat and stir in fresh lime juice. Adjust seasoning with additional salt and pepper if needed. Serve the chili hot, garnished with desired toppings such as diced avocado, a dollop of Greek yogurt or sour cream, sliced jalapeño or serrano peppers, fresh cilantro, and pickled onions. Offer lime wedges on the side for extra zest.

Notes

• You can substitute canned beans with cooked dried beans if preferred, adjusting cooking liquid accordingly.
• Adjust the number of chipotle peppers and adobo sauce to control the heat level of the chili.
• Use vegetable broth instead of water for a richer flavor.
• For a vegan option, replace Greek yogurt or sour cream with a plant-based alternative.
• Leftovers taste even better the next day after the flavors have melded further.

Keywords: vegetarian chili, chipotle chili, bean chili, meatless chili, spicy chili, healthy chili, easy dinner recipe