This past year has been a doozy. Quarantines, bare shelves at the store, and just when we think things are settling down, massive winter storms grip the nation. It’s hard to know what to say or what to do. In fact, I really couldn’t decide what to even share today. But I settled on posting this easy pantry recipe for plant-based chipotle chili, in the hopes that it brings warm comfort to some of you. Stay safe and stay healthy.
Plant-Based Chipotle Chili for a Cozy Meal from the Pantry
This recipe is made heavily from the pantry, and is very easy to throw together. You can even cook it atop a camp stove, if needed. And I have some tips for modifying the recipe as needed or desired.
You can omit the onion and garlic, if needed, or replace them with about 1 teaspoon onion powder and 1/4 teaspoon garlic powder. You can also omit the fresh red pepper, and add more canned vegetables, in a pinch. Or perhaps substitute a chopped roasted red pepper – yum! If you don’t have any fresh garnishes handy, crush some tortilla chips or saltines for a different tasty topping. In fact, we sometimes eat chili with tortilla chips as the spoon!
Adjusting the Heat
I did add a Spice Note to the recipe, because some brands of chipotle chilis in adobo sauce can be very, very spicy. I’ve cooked a few inedible meals in my day thanks to too much heat! You might love the recipe as is, but heed caution if you are even slightly timid around spicy peppers.
This Plant-Based Chipotle Chili recipe with photo was shared with us by Culinary.net.
Special Diet Notes: Plant-Based Chipotle Chili
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, added sugar-free, and vegetarian.
- 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)
- 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.