Chipotle Vegetarian Bean Chili, a delicious, comforting Mexican style beans soup. Chipotle Vegetarian Bean Chili is very easy to make and perfect for cold wintry dinner. This Chipotle vegetarian Bean Chili is packed with protein from three varieties of beans.
You won’t miss the meat in this chili recipe! The Smokey chipotle peppers and spices combined with beans, tomatoes, corn, and cilantro make this a hearty and healthy chili with just the right amount of heat. My favorite kind of dinner is one where I can just throw ingredients into a pot and end up with a delicious, healthy meal. This vegetarian chili is just that, very simple pantry ingredients, one pot, and less than 30 minutes later you will have dinner on the table.
This chipotle vegetarian three beans chili is a one-pot recipe. The preparation is simple: sauté a few aromatic vegetables, throw all the ingredients into the pot, boil and then simmer. That’s all! It is a low-maintenance dish that you can make in wintry nights. This past weekend, I was really craving a big batch of homemade chili for the colder weather we have finally been having.
Ingredients:
• 2 tbsp Olive Oil
• 1 Medium Onion Finely Chopped
• 2 Cloves Garlic Minced
• 1 cup Carrot Chopped
• 1 tbsp Chili Powder
• 1 tsp Cumin Powder
• ½ tsp Paprika
• Salt
• 2 Chipotle Peppers in Adobo Sauce Roughly Chopped
• 1 can Crushed Tomatoes
• 3 cups Vegetable Broth
• 1 can Red Kidney Beans
• 1 can Pinto Beans
• 1 can Red Lentil
For toppings
• Shredded Cheddar Cheese
• Sour Cream
• Chopped Red Onions
• Chopped Scallion
• Chopped Cilantro
Method:
1. In a large heavy pan add oil and heat it. Add minced garlic, chopped onion and sauté/stir fry it until it softens and golden brown.
2. Add chopped carrot, salt and cook it about 3-4 mins on medium flame till carrot becomes soft.
3. Add the chili powder, cumin, paprika, chipotle peppers. Stir to combine the ingredients.
4. Now add the crushed tomatoes and broth, cover the pot and bring it to a boil on high flame.
5. Remove the cover, add the beans and lentil and reduce the flame to medium and let cook the soupy mixture for 10 minutes without cover.
6. Turn of the heat and cover it. Keep aside for 10 mins to thicken it little bit.
7. Chipotle vegetarian Bean Chili is ready. Serve it into the bowl, top with sour cream, shredded cheese, onion, scallion and cilantro.
Tips:
• You can use mix beans like black bean, black eyed bean, chickpeas, corn etc.
• You can Refrigerate any leftovers; the chili tastes even better the next day!
- 2 tbsp Olive Oil
- 1 Medium Onion Finely Chopped
- 2 Cloves Garlic Minced
- 1 cup Carrot Chopped
- 1 tbsp Chili Powder
- 1 tsp Cumin Powder
- ½ tsp Paprika
- Salt
- 2 Chipotle Peppers in Adobo Sauce Roughly Chopped
- 1 can Crushed Tomatoes
- 3 cups Vegetable Broth
- 1 can Red Kidney Beans
- 1 can Pinto Beans
- 1 can Red Lentil
- Shredded Cheddar Cheese
- Sour Cream
- Chopped Red Onions
- Chopped Scallion
- Chopped Cilantro
- In a large heavy pan add oil and heat it. Add minced garlic, chopped onion and sauté/stir fry it until it softens and golden brown.
- Add chopped carrot, salt and cook it about 3-4 mins on medium flame till carrot becomes soft.
- Add the chili powder, cumin, paprika, chipotle peppers. Stir to combine the ingredients.
- Now add the crushed tomatoes and broth, cover the pot and bring it to a boil on high flame.
- Remove the cover, add the beans and lentil and reduce the flame to medium and let cook the soupy mixture for 10 minutes without cover.
- Turn of the heat and cover it. Keep aside for 10 mins to thicken it little bit.
- Chipotle vegetarian Bean Chili is ready. Serve it into the bowl, top with sour cream, shredded cheese, onion, scallion and cilantro.
• You can Refrigerate any leftovers; the chili tastes even better the next day!
11 Responses to “Chipotle vegetarian Bean Chili”
Gotta try this recipe!
Thank you 🙂
Good job Binjal
Thank you 🙂
I Love this recipe
thank you 🙂
Mmmm this looks delicious!
thank you 🙂
???
Thank you 🙂
Your welcome