Vegetarian Chili

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

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

Directions

Heat the oil in a large pot over medium heat. Add the onion, a pinch of salt, and several grinds of pepper and stir. Cook until the onion is translucent, 5 minutes, then add the red pepper. Stir and cook until soft, 5 to 8 minutes, turning down the heat as needed.

Add the garlic, chili powder, and cumin, if using, and stir for 30 seconds, until fragrant.

Add the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and several grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, or until the chili has thickened.

Stir in the lime juice and season to taste. Serve with desired toppings.

Notes

Add 1 more adobo chili and more of the sauce for extra spice.

Needs more wet ingredients if you want it soupy, otherwise it is mostly solids and a little liquid.

100% needs the avocado and sour cream to be good