Plant-Based Chipotle Chili
Prep time
Cook time
Total time
This easy meal gets well rounded flavor from the adobo sauce, but make sure you read my spice note below before getting started!
Recipe type: Entree
Cuisine: American
Serves: 6 to 8 servings
  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • ½ teaspoon + ⅛ teaspoon sea salt, divided
  • ¼ teaspoon black pepper, divided
  • 1 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 (15-ounce) cans sweet corn with liquid
  • 1 (14-ounce) can pinto beans, drained and rinsed
  • 1 (14-ounce) can red beans, drained and rinsed
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • 1 cup vegetable broth
  • 1 (7-ounce) can chipotles in adobo sauce (see note below)
  • 2 limes, juiced
  • Guacamole or chopped avocado, for garnish (optional)
  • Dairy-free sour cream, for garnish (optional)
  • Jalapeno slices, for garnish (optional)
  • Fresh cilantro, for garnish (optional)
  1. 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.
  2. 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.
  3. Squeeze the lime juice into the pot, and stir to combine.
  4. Serve bowls of the chili topped with guacamole or avocadoo, sour cream, jalapeno slices and / or cilantro, if desired.
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