Dietitian Debbie’s vegetarian chipotle chili is hearty, spicy and perfect for warming you up from the inside out. Each bite is filled with beans, red peppers and savory, spicy tomato sauce. Top with your favorite garnish of avocado, sour cream, fresh cilantro, tortilla chips or shredded cheese for an added flavor oomph and personal flair.
Vegetarian Chipotle Chili
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium red bell peppers, chopped
- 3 cloves garlic, minced
- 3/4 cup (180ml) porter beer
- 1/4 cup (40g) chipotle peppers in adobo sauce
- 2 (14.5-ounce, 425g) cans diced fire-roasted tomatoes, divided
- 2 (14.5-ounce, 425g) cans no-salt-added black beans, drained and rinsed
- 2 cups (475ml) vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Salt and pepper
- Sour cream
- Shredded cheese
- Fresh cilantro
- Lime wedges
- Tortilla chips
In a large dutch oven, heat up the olive oil. Sauté the onion and bell peppers together over medium heat until onion is translucent and softened, about 7–10 minutes.
Add the garlic, and cook another 2 minutes.
Stir in the beer. Let it simmer about 5–7 minutes.
Purée the chipotle peppers with 1/2 cup of the canned tomatoes until smooth. Add to the dutch oven with the rest of the canned tomatoes, beans, broth and tomato paste.
Stir in the cumin and oregano. Bring to a simmer, and cook for 25–30 minutes, or until thickened.
Serve with toppings of your choice.
Serves: 6 | Serving Size: 1 1/2 cups
Per serving: Calories: 276; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 333mg; Carbohydrate: 46g; Dietary Fiber: 14g; Sugar: 7g; Protein: 12g
Nutrition Bonus: Potassium: 367mg; Iron: 53%; Vitamin A: 37%; Vitamin C: 72%; Calcium: 42%