This easy one-pot Chipotle Chili is easy to make, and exactly what you need after a chilly day. (That’s a pun, folks!) Wonderful vegetarian chili.
This one-pot chili simmers for 25 minutes, filling the air with a tummy-tempting, soul-satisfying aroma. Wholesome and hearty, it’s exactly what you yearn for at the end of a winter’s day.
Chipotle Veggie Chili
Hotter Than Hades Chipotle Chili
- 3 Tbsp olive oil
- 1 medium yellow onion, chopped
- ½ tsp sea salt, divided
- ¼ tsp pepper, divided
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 14 oz diced fire-roasted tomatoes
- 14 oz red beans, drained and rinsed
- 14 oz pinto beans, drained and rinsed
- 1 c vegetable broth
- 7 oz chipotles in adobo sauce
- 30 oz sweet corn with liquid
- 2 limes, juiced
- guacamole (optional)
- sour cream (optional)
- jalapeno slices (optional)
- cilantro (optional)
- In large dutch oven, heat oil over medium heat. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir and cook 5 minutes until onion is translucent. Add garlic and red pepper. Stir and cook 8 minutes until soft.
- Add tomatoes, red beans, pinto beans, broth, chipotles in adobo sauce, corn, remaining salt and remaining pepper. Simmer 25 minutes, stirring occasionally, until chili has thickened.
- Squeeze lime juice into pot; stir. Serve with guacamole, sour cream, jalapeno slices and cilantro, if desired.
Source
Recipe, video and photo courtesy of Culinary.net
This was cooked in the Circulon Symmetry Casserole with a locking straining lid.
- Heavy gauge hard-anodized aluminum construction is twice as hard as stainless steel & lasts 10 years longer
- PFOA-free metal utensil safe interior
- Dishwasher safe
- Double-riveted stainless steel handles are wrapped in silicone for a comfortable grasp & oven safe to 400°F
- Shatter-resistant, tempered glass lid features built-in, locking strainer for draining off liquids or straining soups and sauces
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