Smoky Vegetarian Chili

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion (chopped)
• 1 red bell pepper (stemmed, seeded, and diced)
• 2 garlic cloves (minced)
• 1 teaspoon chili powder (optional)
• 1 teaspoon ground cumin (optional)
• 1 (14-ounce) can diced fire-roasted tomatoes
• 1 (14-ounce) can kidney beans (rinsed and drained)
• 1 (14-ounce) can pinto beans (rinsed and drained)
• 1 cup water or vegetable broth
• 3 chipotle peppers from a can of chipotles in adobo (diced*)
• 3 tablespoons adobo sauce
• 1 cup corn kernels (fresh or frozen)
• ½ teaspoon sea salt (plus more to taste)
• Black pepper, freshly ground
• 1 tablespoon lime juice, freshly squeezed (plus wedges to serve)
• Avocado (diced or sliced)
• Greek yogurt or sour cream
• Jalapeño or serrano peppers (diced or sliced)
• Fresh cilantro
• Pickled Onions

Method

1. First, warm the oil in a large pot over medium heat. Add the onion, a pinch of salt, and several grinds of pepper and stir. Cook until the onion is translucent, 5 minutes, then add the red pepper. Stir and cook until soft, 5 to 8 minutes, turning down the heat as needed.
2. Then, add the garlic, chili powder, and cumin, if using, and stir for 30 seconds, until fragrant.
3. Next, add the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and several grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring from time to time, or until the chili has thickened.
4. After that, stir in the lime juice and season to taste. Enjoy with desired toppings.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.