Chipotle Veggie Chili
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion chopped
- 5/8 teaspoon sea salt divided
- 1/4 teaspoon pepper divided
- 2 garlic cloves minced
- 1 red bell pepper chopped
- 1 can diced fire-roasted tomatoes 14 ounces
- 1 can red beans, drained and rinsed 14 ounces
- 1 can pinto beans, drained and rinsed 14 ounces
- 1 cup vegetable broth
- 1 can chipotles in adobo sauce 7 ounces
- 2 cans sweet corn with liquid 15 ounces each
- 2 limes juiced
- guacamole optional
- sour cream optional
- jalapeno slices optional
- cilantro optional
Instructions
- In large dutch oven, heat oil over medium heat. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir and cook 5 minutes until onion is translucent. Add garlic and red pepper. Stir and cook 8 minutes until soft.
- Add tomatoes, red beans, pinto beans, broth, chipotles in adobo sauce, corn, remaining salt and remaining pepper. Simmer 25 minutes, stirring occasionally, until chili has thickened.
- Squeeze lime juice into pot; stir. Serve with guacamole, sour cream, jalapeno slices and cilantro, if desired.