Chipotle-Spiced Vegan Chili Recipe

Name: Chipotle-Spiced Vegan Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried beans of choice (as long as it's something hearty and fit for chili, you use your own judgment); Olive oil; 1/2 large red onion, chopped; 5 cloves garlic, chopped; 2 red bell peppers, chopped; 2 zucchini, cut into half-inch slices then quartered; 28 ounce can diced tomatoes; 3 diced chipotle peppers with about 1 tablespoon adobo sauce (this made for very spicy chili, however, so reduce amount listed here and work your way up to a level with which you feel comfortable); 1/2 cup to 1 cup water, mixed with 1/2 a 7-ounce can of tomato paste (vary amount of water based on how thick you want your chili); 3 ears of fresh sweet corn, kernels sliced off the cob; Salt and pepper to taste

Servings: persons

1/2 pound dried beans of choice (as long as it's something hearty and fit for chili, you use your own judgment)
Olive oil
1/2 large red onion, chopped
5 cloves garlic, chopped
2 red bell peppers, chopped
2 zucchini, cut into half-inch slices then quartered
28 ounce can diced tomatoes
3 diced chipotle peppers with about 1 tablespoon adobo sauce (this made for very spicy chili, however, so reduce amount listed here and work your way up to a level with which you feel comfortable)
1/2 cup to 1 cup water, mixed with 1/2 a 7-ounce can of tomato paste (vary amount of water based on how thick you want your chili)
3 ears of fresh sweet corn, kernels sliced off the cob
Salt and pepper to taste

1
Pick through and then rinse beans. Cover with a good amount of water and let soak overnight. Be sure to put enough water in there; these babies plump up a lot (I know from experience, mine were a tad crunchy).
2
Next day, drizzle some olive oil in your chili pot of choice and saute onions, garlic, bell peppers and zucchini over medium heat until soft and fragrant. Add in beans, tomatoes, chipotle peppers and adobo sauce, tomato-paste and water mixture, corn and salt and pepper. Mix well, then cover, reduce heat to low, and let simmer for about 30 minutes. For the vegans, this would be great topped with some chunks of avocado; for everyone else, sour cream or cheddar cheese would also rock.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound dried beans of choice (as long as it's something hearty and fit for chili, you use your own judgment), Olive oil, 1/2 large red onion, chopped, 5 cloves garlic, chopped, and more.

Yes, Chipotle-Spiced Vegan Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chipotle-Spiced Vegan Chili

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