Plant-Based Chipotle Chili for a Cozy Meal from the Pantry

This past year has been a doozy. Quarantines, bare shelves at the store, and just when we think things are settling down, massive winter storms grip the nation. It’s hard to know what to say or what to do. In fact, I really couldn’t decide what to even share today. But I settled on posting this easy pantry recipe for plant-based chipotle chili, in the hopes that it brings warm comfort to some of you. Stay safe and stay healthy.

Plant-Based Chipotle Chili for a Cozy Meal from the Pantry

This recipe is made heavily from the pantry, and is very easy to throw together. You can even cook it atop a camp stove, if needed. And I have some tips for modifying the recipe as needed or desired.

Pantry Tips

You can omit the onion and garlic, if needed, or replace them with about 1 teaspoon onion powder and 1/4 teaspoon garlic powder. You can also omit the fresh red pepper, and add more canned vegetables, in a pinch. Or perhaps substitute a chopped roasted red pepper – yum! If you don’t have any fresh garnishes handy, crush some tortilla chips or saltines for a different tasty topping. In fact, we sometimes eat chili with tortilla chips as the spoon!

Adjusting the Heat

I did add a Spice Note to the recipe, because some brands of chipotle chilis in adobo sauce can be very, very spicy. I’ve cooked a few inedible meals in my day thanks to too much heat! You might love the recipe as is, but heed caution if you are even slightly timid around spicy peppers.

This Plant-Based Chipotle Chili recipe with photo was shared with us by Culinary.net.

Special Diet Notes: Plant-Based Chipotle Chili

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, added sugar-free, and vegetarian.

Culinary.net

Plant-Based Chipotle Chili

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This easy meal gets well rounded flavor from the adobo sauce, but make sure you read my spice note below before getting started!

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Servings: 6 to 8 servings

Course: Entree

Cuisine: American

Calories:

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 3 tablespoons olive oil
• 1 medium yellow onion chopped
• ½ teaspoon + 1/8 teaspoon sea salt divided
• ¼ teaspoon black pepper divided
• 1 red bell pepper chopped
• 2 garlic cloves minced
• 2 15-ounce cans sweet corn with liquid
• 1 14-ounce can pinto beans, drained and rinsed
• 1 14-ounce can red beans, drained and rinsed
• 1 14-ounce can diced fire-roasted tomatoes
• 1 cup vegetable broth
• 1 7-ounce can chipotles in adobo sauce (see note below)
• 2 limes juiced
• Guacamole or chopped avocado for garnish (optional)
• Dairy-free sour cream for garnish (optional)
• Jalapeno slices for garnish (optional)
• Fresh cilantro for garnish (optional)

Method

 

1. In a large dutch oven, heat the oil over medium heat. Add the onion, 1/2 teaspoon, salt and 1/8 teaspoon black pepper. Sauté for 5 minutes, or until the onion is translucent. Add red pepper and garlic and sauté for 8 minutes, or until the vegetables are soft.
2. Add the corn, beans, tomatoes, broth, chipotles in adobo sauce, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon black pepper. Let the chili simmer for 25 minutes, stirring occasionally, until the chili has thickened.
3. Squeeze the lime juice into the pot, and stir to combine.
4. Serve bowls of the chili topped with guacamole or avocadoo, sour cream, jalapeno slices and / or cilantro, if desired.

Notes

Spice Note: This amount of chipotle chilis will make a VERY spicy chili. If you're timid about heat, you can use just the adobo sauce, or use only a portion (even one chili will spice it up), in your recipe. Keep in mind that these canned chilis do still have the chili seeds in them.

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