Easy Vegetarian Chili

  • Women‍‍`s Corner
  • December 29, 2020

You'll love this easy vegetarian chili recipe! It's gluten-free, and without yogurt or sour cream on top, it's also vegan.

Ingredients :

- 2 tablespoons extra-virgin olive oil

- 1 small yellow onion, chopped

- 2 garlic cloves, minced

- 1 red bell pepper, diced

- 1 (14-ounce) can diced fire-roasted tomatoes

- 1 (14-ounce) can red beans, drained and rinsed

- 1 (14-ounce) can pinto beans, drained and rinsed

- 1 cup water or broth

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- 3 chipotle peppers from canned chipotles in adobo, diced

- 1 cup corn kernels, fresh or frozen

- ½ teaspoon sea salt

- Freshly ground black pepper

- 1 tablespoon lime juice, plus wedges for serving

Serving Suggestions:

- Avocado or Guacamole

- Greek yogurt or sour cream

- Jalapeño or serrano peppers, diced or sliced

- Cilantro

- Pickled Onions

Method : Heat the oil during a large pot over medium heat. Add the onion, a couple of pinches of salt and pepper, and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to eight minutes, turning the warmth down as required. Add the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and a couple of grinds of pepper. Cover, reduce the warmth to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened. Stir within the juice and season to taste. Serve with desired toppings.

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