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Vegetarian Chipotle Chili

Serves 4
Time 40 min
Chipotle chiles, which are simply smoked jalapeños, flavor this vegetarian chili. Serve bowls of the smoky stuff with squares of warm cornbread on the side to crumble on top.
Ingredients
  • 2 tablespoons canola oil
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped carrot
  • 1 1/2 cup frozen chopped bell pepper
  • 1 (1-ounce) package chili seasoning mix
  • 1 tablespoon finely chopped chipotle peppers in adobo
  • 1 (28-ounce) can diced tomatoes, with their liquid
  • 1 (15-ounce) can kidney beans drained and rinsed
  • 1 (15-ounce) can black beans drained and rinsed
  • Chopped green onions (optional)
  • Sour cream (optional)
  • Grated cheese (optional)
Method

Heat oil in a large pot over medium heat. Add onions and carrots and cook, stirring occasionally, about 3 minutes. Add peppers and continue cooking until warmed through. Stir in seasoning mix and chipotles, then add tomatoes, beans and 1 cup water. Gently simmer over low heat, uncovered, for 30 minutes. Ladle chili into individual bowls and garnish with green onions, sour cream or cheese, if you like.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons canola oil
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped carrot
  • 1 1/2 cup frozen chopped bell pepper
  • 1 (1-ounce) package chili seasoning mix
  • 1 tablespoon finely chopped chipotle peppers in adobo
  • 1 (28-ounce) can diced tomatoes, with their liquid
  • 1 (15-ounce) can kidney beans drained and rinsed
  • 1 (15-ounce) can black beans drained and rinsed
  • Chopped green onions (optional)
  • Sour cream (optional)
  • Grated cheese (optional)