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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.
Course Main Course
Cuisine American
Keyword chili, chipotle, comfort food, smoky, southwestern, vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
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.