It’s the time of year when I like to make a lot of soups, and chili, of course. This Chipotle Vegetarian Chili recipe is one of my newest favorites filled with black beans, corn, fresh vegetables, and chipotle peppers. I used the canned chipotle peppers, and they are great. Just don’t go overboard and add too many. You can always add more, so start with one or two and a little bit of the sauce. The peppers and a little beer add a wonderful spicy and smokiness to this chili, but this recipe is still very healthy and low in fat. It’s perfect for an easy weeknight dinner or for casual entertaining.
Chipotle Vegetarian Chili
4 to 6 servings
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon chili powder
1 to 2 chipotle chiles in adobo sauce, chopped
1 large onion, chopped (about 11/2 cups)
2 stalks celery, chopped (about 1 cup)
1 medium red bell pepper diced (1 cup)
3 cloves garlic, minced
2 (14-ounce) low salt black beans, rinsed and drained
12 ounce light beer
1/2 cup vegetable broth
1 (14-ounce) can diced tomatoes
1 cup frozen corn, thawed
1 teaspoon sea salt (optional)
Nonfat Greek yogurt, green onions
1. Heat oil in a large Dutch oven over medium heat. Add cumin. chili powder and chipotles and cook 1 minute. Add onion, bell pepper, garlic and sauté 5 to 7 minutes or until vegetables are softened.
2. Add beans, beer, tomatoes and corn and salt, if desired. Bring to a boil. Reduce heat to low and simmer, uncovered 30 to 45 minutes or until thickened. Serve with Greek yogurt and green onions.