Chipotle peppers give this vegetarian black bean chili some serious smoky heat. With corn and red bell peppers, each spoonful is spicy, hearty and filling.
- 1 tablespoon olive oil
- 1 red onion, roughly chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, roughly chopped
- 1 chipotle pepper, roughly chopped, plus 2 tablespoons adobo sauce from a can of chipotles en adobo
- 2–15 ounce cans black beans
- 1–15 ounce can sweet corn, drained and rinsed
- 1–28 ounce can crushed fire roasted tomatoes
- 2 cups water
- For serving: sliced jalapenos, tortilla chips, shredded cheddar cheese, cilantro, chopped red onions, avocados
- Heat the oil in a large saucepan over medium heat.
- Sauté the onions for 3-4 minutes until they start to soften and turn translucent.
- Stir in the garlic, cumin, garlic powder, onion powder, salt and pepper. Cook until fragrant about 1 minute.
- Add the red peppers and sauté for 2-3 minutes.
- Stir in the chipotle peppers and adobo sauce, black beans, corn, tomatoes and water.
- Bring the mixture to a boil. Reduce heat and simmer until the chili thickens, about 20-30 minutes.
- Divide the chili into bowls. Top with desired toppings including jalapenos, tortilla chips, cheese, cilantro, red onions and avocados.
If you want the chili to be less spicy, only add 1 tablespoon adobo sauce.
You can substitute with kidney beans or pinto beans. You can also use a mix including black beans.
Leftovers can be stored in an airtight container up to 3 days. Warm over low to medium heat on the stove or in the microwave.
To keep the chili longer, freeze it up to 1 month. Thaw it before warming it on the stove or in the microwave.
Keywords: black bean chili, vegetarian chili