Chock full of beans and veggies, this hearty vegetarian chili is smoky, spicy, and oh so satisfying. You'll never miss the meat!
Heat oil over medium heat in a large, heavy bottomed pot or dutch oven until hot.
Add carrots and peppers and saute until beginning to soften, about 4 minutes.
Add onion and continue to cook 5-7 minutes or until softened and golden. Add garlic and cook another 1-2 minutes.
Add the spices. sugar, salt, pepper, and stir well. Cook for 2 mins. Mix in the tomato paste and cook 2 more mins.
Add the tomatoes, chiles and chipotle peppers. Stir and bring to a simmer. Mix in the stock. Let simmer, covered, for 20 mins.
Uncover, add beans, and cook an additional 20 minutes. The chili should reduce a bit and have a nice thick consistency.
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.