Vegetarian Chili

A thick, hearty three-bean chili loaded with bell peppers, corn, and smoky chipotle, simmered until deeply flavorful. Naturally vegan as written and endlessly toppable — a crowd-pleasing one-pot dinner.

By YumYum Editorial · Vegan & Vegetarian

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves 6

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 chipotle pepper in adobo, minced, plus 1 tsp adobo sauce
• 1 (28 oz) can crushed tomatoes
• 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 cup corn kernels (fresh, frozen, or canned)
• 2 cups vegetable broth
• to taste Salt and black pepper, to taste
• to taste Sliced avocado, lime wedges, and cilantro, to serve

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat and sauté the onion and both bell peppers for 6-7 minutes until softened.
2. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the chili powder, cumin, and smoked paprika, and toast for 30-60 seconds until fragrant.
4. Add the minced chipotle and adobo sauce, crushed tomatoes, all three beans, corn, and vegetable broth, and stir to combine.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes, stirring occasionally, until thickened to your liking.
6. Mash a few spoonfuls of beans against the side of the pot to naturally thicken the chili further.
7. Season with salt and pepper to taste, adjusting the chipotle for more or less heat.
8. Ladle into bowls and top with sliced avocado, a squeeze of lime, and fresh cilantro.