Vegetarian Chili
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Why I Love This Recipe
famous soup and also very good
Ingredients You'll Need
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
Directions
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, 5 minutes, then add the red pepper. Stir and cook until soft, 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.
Pairs Well With
Avocados, sour cream or greek yogurt
Questions, Comments & Reviews
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