Easy Vegetarian Chili
 
Prep time
Cook time
Total time
 
You'll LOVE this easy vegetarian chili recipe! It's gluten-free, and without yogurt or sour cream on top, it's also vegan.
Author:
Recipe type: Soup
Serves: 6 to 8
Ingredients
  • 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
serving suggestions:
Instructions
  1. 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.
  2. 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.
  3. Stir in the lime juice and season to taste. Serve with desired toppings.
Notes
* Chipotle peppers vary in spice level, so if you’re sensitive to spice, start with less. If you love spice, add more to taste. If your chili is too spicy, add more lime juice and a bit of olive oil to tone it down.
Recipe by Love and Lemons at https://www.loveandlemons.com/vegetarian-chili-recipe/