Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (168)

Vegetarian Chili

Name: Vegetarian Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4, 4 to 6
Cuisine: american
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small yellow onion (chopped); 1 red bell pepper (stemmed, seeded, and 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; 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); Avocado (diced or sliced); Greek yogurt or sour cream; Jalapeño or serrano peppers (diced or sliced); Fresh cilantro; Pickled Onions

NUTRITION · PER SERVING45M COOK

CAL 25%·PRO 43%

CARBS 69G55% OF CAL

19G FIBER16G SUGAR34G OTHER

FAT 17G31% OF CAL

3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetarian chili loaded with fire-roasted tomatoes, beans, and smoky chipotle peppers for depth. It's naturally gluten-free, spicy, and plant-based protein-rich, topped with avocado and cilantro.

mainamericansoupbeansgluten freevegetarian

View the full recipe on Love and Lemons →

We index the facts; the cooking instructions live with the creator.

Ingredients

serves 4

2 tablespoons extra-virgin olive oil
1 small yellow onion (chopped)
1 red bell pepper (stemmed, seeded, and 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
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)
Avocado (diced or sliced)
Greek yogurt or sour cream
Jalapeño or serrano peppers (diced or sliced)
Fresh cilantro
Pickled Onions

At a glance

PER SERVING · TIME 45M

CAL 25%·PRO 43%

CARBS 69G55% OF CAL

19G FIBER16G SUGAR34G OTHER

FAT 17G31% OF CAL

3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 10m
Cook: 35m
Sodium: 1130mg

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1148mg
Calcium: 212mg
Iron: 4mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 10M
SODIUM: 1130MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Vegetarian Chili

Nutrition & ingredients

Ingredients

At a glance