In a large dutch oven, heat the oil over medium heat. Add the onion, ½ teaspoon, salt and ⅛ teaspoon black pepper. Sauté for 5 minutes, or until the onion is translucent. Add red pepper and garlic and sauté for 8 minutes, or until the vegetables are soft.
Add the corn, beans, tomatoes, broth, chipotles in adobo sauce, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon black pepper. Let the chili simmer for 25 minutes, stirring occasionally, until the chili has thickened.
Squeeze the lime juice into the pot, and stir to combine.
Serve bowls of the chili topped with guacamole or avocadoo, sour cream, jalapeno slices and / or cilantro, if desired.
Notes
Spice Note: This amount of chipotle chilis will make a VERY spicy chili. If you're timid about heat, you can use just the adobo sauce, or use only a portion (even one chili will spice it up), in your recipe. Keep in mind that these canned chilis do still have the chili seeds in them.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/plant-based-chipotle-chili