Chock full of beans and veggies, this hearty vegetarian chili is smoky, spicy, and oh so satisfying. You'll never miss the meat!
- 2 Tbsp olive oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 carrots, diced
- 1 onion, diced (large)
- 4 cloves garlic, minced
- 3 Tbsp chili powder
- 1 tsp ground cumin
- 2 tsp dried oregano
- 1/2 tsp ground cinnamon
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 Tbsp light brown sugar
- 6 oz tomato paste (1 can)
- 28 oz crushed tomatoes (1 can)
- 28 oz diced tomatoes (1 can)
- 4.5 oz minced green chiles (1 can)
- 2 chipotle peppers in adobo sauce, finely minced
- 2 cups vegetable stock
- 38 oz kidney beans, drained and rinsed (2 - 19 oz cans)
- 19 oz black beans, drained and rinsed (1 - 19 oz can)
- 19 oz pinto beans, drained and rinsed (1 - 19 oz can)
- splash of hot sauce (optional)
- 1/4 cup fresh cilantro, minced
- 2 Tbsp fresh lime juice
- shredded cheddar, sliced scallions, chopped cilantro, and sour cream for topping
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Heat oil over medium heat in a large, heavy bottomed pot or dutch oven until hot.
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Add carrots and peppers and saute until beginning to soften, about 4 minutes.
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Add onion and continue to cook 5-7 minutes or until softened and golden. Add garlic and cook another 1-2 minutes.
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Add the spices. sugar, salt, pepper, and stir well. Cook for 2 mins. Mix in the tomato paste and cook 2 more mins.
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Add the tomatoes, chiles and chipotle peppers. Stir and bring to a simmer. Mix in the stock. Let simmer, covered, for 20 mins.
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Uncover, add beans, and cook an additional 20 minutes. The chili should reduce a bit and have a nice thick consistency.
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Stir in cilantro and lime juice (and hot sauce is using). Season to taste with salt and pepper. Ladle into bowls and top with garnishes if desired.
- You can definitely serve (and thoroughly enjoy) this chili as soon as it's ready, but make it a day ahead and the flavors will really deepen and develop.
- Don't add your beans until the tomatoes and stock have simmered on their own for at least 20 mins. This will help to keep the beans intact and not mushy.
- Squeeze in the lime juice right before serving. This way you'll get a pop of acid to brighten up those rich, smokey flavors.
- Toppings, toppings, and more toppings! Go crazy with it! Our favorites are sour cream, shredded cheese, cilantro, pickled jalapeños, and a pile of tortilla chips alongside!