Q1: What is the absolute secret to a deep, rich flavor in a vegetarian chili?

There are two main secrets, both used in this recipe! First, take the time to properly sauté your vegetable base (the onion, carrots, and celery) until they are very soft. This builds a deep, sweet, and aromatic flavor foundation. Second, the addition of chipotle peppers in adobo sauce is a game-changer. It adds an incredible, complex smokiness that provides a "meaty" depth of flavor without any meat.

Q2: Can I make this chili ahead of time?

Yes, this is an absolutely perfect make-ahead meal! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the chili cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.

Q3: What are chipotle peppers in adobo sauce, and are they very spicy?

Chipotle peppers are smoked and dried jalapeño peppers . They are then rehydrated and canned in a tangy, slightly sweet, and savory red sauce called adobo . They have a wonderful, deep, smoky, and earthy flavor with a moderate to hot level of spiciness . For a milder chili, you can start with just one or two peppers and a little bit of the sauce.

Q4: Can I use dry beans instead of canned for this recipe?

You can, but you will need to plan ahead. You will need to soak about 1 1/2 cups of a mix of dry pinto and kidney beans overnight. Drain them and then add them to the pot along with the broth. You will need to add an extra 3-4 cups of water or broth and increase the simmering time significantly (to about 2 to 2 1/2 hours) to ensure that the dry beans are completely tender.

Q5: Is this chili recipe vegan?

Yes! As written, this chili is completely vegan and plant-based . To keep the entire meal vegan, simply be sure to use vegan toppings, like a dairy-free sour cream, and omit the optional cheese.

The Best Hearty Vegetarian Chili (Easy Recipe!)

A quick and easy one-pot vegetarian chili that is both hearty and flavorful. This recipe features a savory base of sautéed onions and red bell peppers, which are seasoned with chili powder, cumin, and a smoky, spicy kick from chipotle peppers in adobo sauce. A mix of kidney and pinto beans, along with fire-roasted tomatoes and corn, are simmered in the aromatic base until the chili has thickened. The dish is finished with a splash of fresh lime juice to brighten the flavors and can be served with a variety of toppings.

Author: Evelyn

Ingredients

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 red bell pepper, diced
2 garlic cloves, minced
1 teaspoon chili powder (optional)
1 teaspoon ground cumin (optional)
1 (14-ounce) can diced fire-roasted tomatoes
1 (14-ounce) can kidney beans, drained and rinsed
1 (14-ounce) can pinto beans, drained and rinsed
1 cup water or vegetable broth
3 chipotle peppers from a can of chipotles in adobo, diced
3 tablespoons adobo sauce from the can
1 cup corn kernels, fresh or frozen
½ teaspoon sea salt, plus more to taste
Freshly ground black pepper
1 tablespoon fresh lime juice, plus wedges for serving
Optional Toppings:
Diced avocado
Greek yogurt or sour cream
Sliced jalapeño peppers
Fresh cilantro
Pickled Onions

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, a pinch of salt, and several grinds of pepper. Cook for 5 minutes, until the onion is translucent.
Add the red bell pepper and cook for another 5 to 8 minutes, until soft.
Add the garlic, chili powder, and cumin (if using) and stir for 30 seconds until fragrant.
Add the diced tomatoes, kidney beans, pinto beans, water or broth, chipotle peppers, adobo sauce, corn, and ½ teaspoon of salt. Stir to combine.
Cover the pot, reduce the heat to low, and let the chili simmer for 25 minutes, stirring occasionally, until it has thickened.
Remove from the heat and stir in the fresh lime juice.
Season to taste with more salt and pepper, and serve with your desired toppings and lime wedges.

Notes

This is a hearty, one-pot vegetarian and vegan meal that is perfect for a weeknight dinner.
‘Blooming’ the spices by toasting them in the hot pot for about 30 seconds before adding the liquids is a key step that brings out their deep, aromatic flavors.
The spice level can be adjusted by adding more or fewer chipotle peppers and adobo sauce.

Find it online: https://cookupjoy.com/vegetarian-chili/