Vegetarian Chipotle Chili

Published on July 8, 2013 | In Mexican | By The Social Chef |

- Prep Time
- 10 Minutes
- Cook Time
- 45 Minutes
- Difficulty Level

I went out on a limb and tried to make a vegetarian chili. Growing up my mom made chili and I loved it but as I grew older my love for spicy foods increased and I no longer was much of a fan of moms chili. I’ve made it numerous ways and I really have no set recipe for chili. Some times I add beer, sometimes I use turkey or beef, there really is no set rule for me except heat, I like it hot.

This is my first try at vegetarian chili and my Vegetarian Chipotle Chili was missing only one thing, cheese. Now I know that falls into the category of vegetarian but during my fast I cannot have any dairy. But I can tell you this was very hearty and very good. I think the chipotle with adobo sauce was a great compliment. I also enjoyed the cilantro and if I were to make it again I’d add a little more.

Recipe Rating

(1 Rating)

Ingredients

1 15 oz can kidney beans drained and rinsed
1 15 oz can black beans drained and rinsed
2 ears of corn grilled and removed from cob
1 medium sweet onion chopped
1 red pepper chopped
1 green pepper chopped
3 medium carrots diced
1 12 ounce can vegetable broth
4 cloves garlic minced
4 tablespoons chili powder
1 bay leaf
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 tablespoon ground cumin
28 ounce can whole plum tomatoes hand squeezed reserving liquids
1 chipotle pepper in adobo minced
¼ cup fresh cilantro chopped
2 tablespoons olive oil
Sea salt and pepper

Instructions

1. In a Dutch oven over medium high heat add olive oil carrots, peppers, onion, pinch of salt and sauté for 5-minutes.
2. Add garlic and sauté for 3-minutes
3. dd chili powder, coriander, cinnamon, cumin stirring well and sauté for 3-minutes.
4. Add tomato, chipotle with adobo, bay leaf and cook for 5-minutes.
5. Reduce heat to medium low adding vegetable broth, ½ of the tomato juices, beans, ½ cilantro, pinch of salt and allow to cook covered for 20-minutes stirring occasionally
6. NOTE: Halfway through taste for seasoning as well as heat. If too spicy add more tomato juices.
7. Last 2-minutes add cilantro. Serve and garnish with sliced jalapeño, torn cilantro and grilled corn.

Servings : 12
Ready in : 60
Course : Entrée
Recipe Type : Healthy Recipes, Vegetables

Instructions

1. In a Dutch oven over medium high heat add olive oil carrots, peppers, onion, pinch of salt and sauté for 5-minutes.
2. Add garlic and sauté for 3-minutes
3. dd chili powder, coriander, cinnamon, cumin stirring well and sauté for 3-minutes.
4. Add tomato, chipotle with adobo, bay leaf and cook for 5-minutes.
5. Reduce heat to medium low adding vegetable broth, ½ of the tomato juices, beans, ½ cilantro, pinch of salt and allow to cook covered for 20-minutes stirring occasionally
6. NOTE: Halfway through taste for seasoning as well as heat. If too spicy add more tomato juices.
7. Last 2-minutes add cilantro. Serve and garnish with sliced jalapeño, torn cilantro and grilled corn.

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Average Rating

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...