Chili Recipe With Chipotle Peppers Vegetarian and Delicious

If you’re craving a hearty, smoky chili that’s packed with flavor but completely vegetarian, this chili recipe with chipotle peppers is exactly what you need. Chipotle peppers add a deep, smoky heat that elevates this dish beyond your average chili, making it a perfect comfort meal any time of the year.

Loaded with beans, veggies, and a blend of spices, this chili is not only delicious but also nutritious and satisfying for both vegetarians and meat-eaters alike.

Whether you’re cooking for a family dinner, meal prepping for the week, or hosting friends, this recipe is simple to make and easy to customize. Plus, it’s a wonderful way to warm up on a chilly evening with a bowlful of rich, smoky goodness.

Keep reading for all the details on ingredients, equipment, step-by-step instructions, and some helpful tips to make your chili perfectly delicious every time!

Why You’ll Love This Recipe

Smoky and Spicy: The chipotle peppers bring a distinct smoky flavor that balances beautifully with the earthiness of beans and vegetables.

Vegetarian and Protein-Packed: This chili is loaded with kidney beans, black beans, and pinto beans, offering plenty of plant-based protein and fiber.

Easy to Customize: Whether you like it mild or with an extra kick, you can adjust the heat and add your favorite veggies or toppings.

Perfect for Meal Prep: It stores well in the fridge and tastes even better the next day, making it ideal for busy weeks.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 cup vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and black pepper, to taste
• 1 teaspoon brown sugar (optional, to balance acidity)
• 1 tablespoon tomato paste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring spoons and cups
• Can opener
• Ladle
• Bowl for serving

Instructions

1. Heat the olive oil in your large pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add the garlic and diced bell peppers. Cook for another 3-4 minutes until the peppers start to soften.
3. Stir in the chopped chipotle peppers along with their adobo sauce. This is where the chili gets its signature smoky heat, so adjust the amount based on your spice preference.
4. Add the tomato paste and cook for 1-2 minutes, stirring frequently. This helps deepen the tomato flavor.
5. Pour in the crushed tomatoes and vegetable broth. Stir well to combine all the ingredients.
6. Add the beans: black beans, kidney beans, and pinto beans. Stir to evenly distribute.
7. Season the chili with ground cumin, smoked paprika, dried oregano, ground cinnamon, salt, pepper, and brown sugar if using. Mix thoroughly.
8. Bring the chili to a simmer. Reduce the heat to low, cover, and let it cook gently for 30-40 minutes, stirring occasionally. This allows all the flavors to meld beautifully.
9. Adjust seasoning to taste. Add more salt, pepper, or chipotle peppers if you want it spicier.
10. Before serving, stir in the lime juice to brighten the flavors and garnish with freshly chopped cilantro.

Tips & Variations

For a thicker chili, remove the lid in the last 10 minutes of cooking to let some of the liquid evaporate.

To make this chili even heartier, add in 1 cup of cooked quinoa or brown rice during the last 10 minutes of simmering.

For a creamier texture, stir in 1/4 cup of sour cream or vegan yogurt just before serving.

Feel free to swap out any of the beans with your favorites or add diced zucchini or corn for extra veggies.

Nutrition Facts

Serving Suggestions

This vegetarian chili is versatile and pairs wonderfully with a variety of sides and toppings.

• Serve over steamed rice or with warm cornbread for a filling meal.
• Top with shredded cheese, sliced avocado, or a dollop of sour cream for extra richness.
• For a fresh crunch, sprinkle chopped green onions or radishes on top.
• Try it as a topping for baked potatoes or inside warm tortillas for chili tacos.

For more comforting vegetarian recipes, you might enjoy Thelma Sanders Squash Recipe or if you want to add some protein-packed dishes to your repertoire, check out the Bariatric Meatloaf Recipe. And if you love spicy peppers, you’ll love the Pickled Cherry Pepper Recipe too!

Conclusion

This chipotle pepper vegetarian chili is a fantastic way to enjoy a flavorful, healthy meal that doesn’t compromise on taste or heartiness. The smoky warmth from the chipotle peppers complements the rich blend of beans and spices, creating a dish that’s both comforting and exciting.

Perfect for weeknight dinners or meal prepping, this chili is sure to become a staple in your recipe rotation.

Not only is it easy to prepare, but it’s also highly adaptable—allowing you to tailor the heat and ingredients to your personal preferences. Whether you’re a seasoned vegetarian or just looking to add more meatless meals to your diet, this chili will satisfy your cravings and nourish your body.

Give it a try and enjoy the wonderful flavors that chipotle peppers bring to this classic dish!

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