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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 minutes
Cook Time 45 minutes minutes
Servings 5
- 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)
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.