Plant Based, Thrive

My Cold, Winter Night Favorite: Chipotle Vegetarian Chili

Courtney Crane

I’m not the kind of girl that gets used to winter easily.

I was born and raised in the South and I like things warm. I like the temperature above 65 degrees. I’m a bit of a baby when my feet are cold. I sleep in sweatshirts and socks made for snow skiers. I have lots of blankets.

Lately, the sun will go down around 6 PM and by 7:30 it feels like midnight. This means I am in bed extra early. I’ve tried to shake up my routine and stay up later, but there’s not much I can do when it gets cold and perpetual night outside!

All this whining to say, before I hit the blankets in my snow gear, I need comfort food!

Comfort food for us these days means hearty soups and heart-healthy pasta dishes filled with plant protein and delicious slow-cooked veggies!

After learning how easy it is to eat plant-based and feeling the inside-out effects of this diet, I have played around with our typical favorite comfort dishes to focus on vegetarian or vegan options.

Trust me, this one tastes just as good or better than the meat-based played-out version!!

The cheese is optional if you are looking for a truly vegan chili! Feel free to add even more veggies (corn or some carrots will go in next time!) or your favorite beans – just make sure you include the chipotle peppers in adobo sauce for the incredible smoky flavor!

The best way to enjoy is to pair this recipe with a cold night, warm blanket, and a fire!

Check out more recipes here!

Here’s to Your Health & Happiness friend!

Chipotle Vegetarian Chili

Get ready for a smoky, Southwestern, stick-to-your-ribs bowl of chili! Best paired with cold nights, warm blankets, and a good ole' fire.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 5

Ingredients
  

  • 2 tbsp olive oil
  • 2 green peppers, diced
  • 3 canned Chipotle peppers in adobo sauce, finely chopped
  • 2 tsp dried Oregano
  • 2 cans (15 oz) black beans, drained & rinsed
  • 1 can (28 oz) crushed, fire-roasted tomatoes
  • salt
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 (15 oz) can pinto beans, drained & rinsed
  • 12 oz ale

Toppings

  • 1 avocado, sliced
  • 1 bunch cilantro, chopped
  • 1 cup Monterrey Jack Cheese (optional)

Instructions
 

  • Heat oil in large soup pot over medium heat. Add onion, peppers and garlic. Sauté until onions soften, about 7 minutes.
  • Stir in chipotle peppers, chili powder, oregano and cumin. Stir in beans, tomatoes and ale. Season with salt to taste.
  • Bring chili to boil, then reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, 25 to 30 minutes.
  • Ladle chili into bowls. Top with cilantro, grated cheese and avocado. Serve with choice of rolls or bread.
Keyword chili, chipotle, comfort food, smoky, southwestern, vegetarian

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Published by Courtney Crane

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