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A bowl of spicy chili with rice and garnishes.
Binjal Pandya

Chipotle vegetarian Bean Chili

5 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 -5
Course: Main
Cuisine: American, Mexican
Ingredients Method Notes

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 saut/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.

Notes

  • 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!