chili recipe vegan chipotle tablespoon adobo sauce Chili Recipe Vegan Chipotle With Tablespoon Adobo Sauce

When it comes to hearty, comforting meals that pack a punch of smoky flavor, this vegan chili recipe with chipotle and a tablespoon of adobo sauce stands out as a true winner. Perfect for chilly evenings or whenever you crave a bowl of bold, spicy goodness, this chili combines the richness of beans and vegetables with the smoky heat of chipotle peppers in adobo sauce.

It’s a plant-based dish that’s not only delicious but also incredibly satisfying, offering layers of flavor that will keep you coming back for more.

Whether you’re a seasoned vegan or simply looking to add more meatless meals to your diet, this chili recipe is easy to prepare and customizable to your taste buds. Plus, it’s packed with nutrients, fiber, and protein, making it a nutritious choice for any time of day.

Let’s dive into why you’ll love this recipe and how to make it your new favorite chili.

Why You’ll Love This Recipe

This vegan chipotle chili is a perfect blend of smoky heat and robust, savory flavors. The chipotle peppers in adobo sauce provide a deep, smoky spice that elevates the dish beyond your average chili.

The recipe uses wholesome ingredients like black beans, kidney beans, and fresh vegetables, making it a hearty and filling meal that’s also good for you.

It’s incredibly versatile and easy to prepare, ideal for busy weeknights or batch cooking for meal prep. Gluten-free and free from any animal products, this chili is perfect for those with dietary restrictions or anyone wanting to enjoy a plant-based meal without sacrificing flavor.

Plus, it freezes well, so you can enjoy leftovers or save portions for a quick lunch down the road. If you love bold flavors and wholesome meals, this chili will quickly become a staple in your kitchen.

Ingredients

• 1 tablespoon chipotle peppers in adobo sauce (finely chopped)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and black pepper, to taste
• 1 tablespoon tomato paste
• Optional: 1 cup corn kernels (fresh or frozen)
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Equipment

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

Instructions

1. Prepare your vegetables: Dice the onion, bell peppers, carrots, and celery. Mince the garlic cloves. Having everything ready will make the cooking process smooth and enjoyable.
2. Sauté the aromatics: Heat the olive oil in your large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the garlic and sauté for another minute until fragrant.
3. Add the diced bell peppers, carrots, and celery: Stir well and cook for 5-7 minutes until the vegetables begin to soften, stirring occasionally.
4. Stir in the spices: Add the ground cumin, smoked paprika, oregano, chili powder, and a pinch of salt and pepper. Mix thoroughly so the vegetables get coated in the spices.
5. Add the chipotle peppers in adobo sauce: Carefully stir in the tablespoon of chipotle peppers with the adobo sauce. This will provide a smoky, spicy depth to your chili. Adjust the amount if you prefer more or less heat.
6. Add tomato paste and diced tomatoes: Stir in the tomato paste until well combined, then add the canned diced tomatoes with their juices. Mix everything together.
7. Pour in vegetable broth: Add 1 cup of vegetable broth to the pot and stir. This will help the chili come together and cook evenly.
8. Add the beans and optional corn: Add the drained and rinsed black beans and kidney beans. If using, add the corn kernels now. Stir to combine all ingredients.
9. Simmer the chili: Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for at least 30 minutes, stirring occasionally. This allows the flavors to meld beautifully.
10. Adjust seasoning: Taste and add more salt, pepper, or chili powder if needed. If you want more heat, a dash more chipotle adobo sauce can be added here.
11. Finish with lime juice and garnish: Just before serving, stir in the fresh lime juice to brighten the flavors. Garnish with chopped cilantro for a fresh touch.

Tips & Variations

“Use dried chipotle powder if you don’t have canned chipotle peppers in adobo sauce, but adjust the quantity as it’s more concentrated.”

• Make it smoky: For an extra smoky flavor, consider adding a small amount of smoked salt or smoked paprika in addition to the chipotle peppers.
• Add texture: Stir in some cooked quinoa or brown rice for a heartier chili that doubles as a one-pot meal.
• Use different beans: Swap out kidney or black beans for pinto beans or chickpeas depending on your preference.
• Spice level: Adjust the chipotle pepper and chili powder to suit your heat tolerance. Start small and add more as needed.
• Slow cooker option: After sautéing the vegetables and spices, transfer everything to a slow cooker and cook on low for 4-6 hours for a hands-off approach.

Nutrition Facts

Serving Suggestions

This vegan chipotle chili is wonderful served with a variety of sides and toppings. Here are some ideas to enhance your meal:

• Serve over fluffy brown rice or quinoa for a complete meal.
• Top with sliced avocado or guacamole to balance the heat with creamy richness.
• Sprinkle with fresh chopped cilantro and a squeeze of lime for brightness.
• Pair with warm, crusty bread or corn tortillas for dipping.
• For a decadent twist, add a dollop of vegan sour cream or cashew cream on top.

For more delicious and hearty plant-based recipes, check out our Thelma Sanders Squash Recipe or explore the wonderful world of desserts with our Peanut Butter Gelato Recipe.

Conclusion

This vegan chipotle chili with a tablespoon of adobo sauce is a fantastic addition to your recipe collection, especially if you crave bold, smoky flavors with a spicy kick. It’s nutritious, filling, and easy to make, perfect for those looking to enjoy a plant-based meal without compromising on taste.

The combination of beans, fresh veggies, and smoky chipotle peppers creates a chili that’s both satisfying and comforting. Whether you’re serving it for a family dinner or meal prepping for the week, this recipe will not disappoint.

Give it a try and discover how simple it is to create a delicious chili that’s vegan-friendly and packed with flavor.

If you enjoyed this recipe, don’t forget to explore other hearty dishes like the Bariatric Meatloaf Recipe or spice things up with our Pickled Cherry Pepper Recipe. Happy cooking!

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