Meet the best vegetarian chili recipe I’ve tasted! Chipotle peppers in adobo sauce and fire-roasted tomatoes give it a delicious smoky kick.
This vegetarian chili is the ultimate cold weather comfort food. Once the temperature starts dropping, I start craving all sorts of cozy recipes. Lasagna, mac and cheese, eggplant Parmesan, you name it. But while I love all of those things, some nights I want to get my comfort food fix with as little work as possible. That’s where this easy vegetarian chili recipe comes in.
Healthy and delicious, this is a great recipe for busy weeknights, game day, or any time you’re craving something cozy. Enjoy!
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (14-ounce) can red beans, drained and rinsed
- 1 (14-ounce) can pinto beans, drained and rinsed
- 1 cup water or broth
- 3 chipotle peppers from canned chipotles in adobo, diced, plus 3 tablespoons sauce*
- 1 cup corn kernels, fresh or frozen
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon lime juice, plus wedges for serving
- Avocado or Guacamole
- Greek yogurt or sour cream
- Jalapeño or serrano peppers, diced or sliced
- Pickled Onions
- Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.
- Add the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.
- Stir in the lime juice and season to taste. Serve with desired toppings.