Vegetarian Chipotle Chili
This hearty vegetarian chipotle chili is the perfect way to warm up from the inside out on a chilly night. Top with sour cream, avocado, tortilla chips, and a squirt of fresh lime when serving.
Servings: 5 servings
Calories: 275kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 bell peppers, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1-2 tablespoons pureed chipotle peppers in adobo sauce
- 2 (14.5 oz) cans fire roasted diced tomatoes
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can kidney beans, drained and rinsed
- 2 cups low sodium vegetable broth
- 1 cup porter beer (or vegetable broth)
- sea salt, to taste
To Serve:
- Avocado, sour cream, shredded cheese, fresh cilantro, lime wedges, tortilla chips
Instructions
- In a large dutch oven, heat up the olive oil and sauté the onion and bell peppers together until onion is translucent and softened, about 5 minutes.
- Add the garlic, chili powder cumin, oregano, and chipotle peppers and cook another 1-2 minutes.
- Stir in the diced tomatoes, beans, broth, and beer. Bring to a simmer and cook for 30-40 minutes until thickened and flavor has developed.
- Taste and add salt if needed. Serve with toppings of your choice!
Notes
- To Store: add cooled leftovers to airtight containers and store in the fridge for up to 3-4 days.
- To Freeze: add cooled leftovers to airtight container and store in the freezer for up to 3 months. Allow to thaw in the freezer overnight before reheating.
- To Reheat: add to a pot and reheat over medium heat until warmed through. You can also reheat in the microwave for 2-3 minutes or until hot.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 42g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 793mg | Potassium: 965mg | Fiber: 14g | Sugar: 9g | Vitamin A: 2173IU | Vitamin C: 81mg | Calcium: 131mg | Iron: 5mg