Chipotle Veggie Chili [with Video]

Not only does this recipe for chipotle Veggie Chili hit you with a wide array of balanced flavors, but there is a surprise hint of citrus added toward the end – lime juice. 

This Chipotle Veggie Chili is simple to make, needing just one pot and simmering for about 25 minutes while you unwind from a long day.

Onion, red bell pepper and even corn all blended into not only a vegetarian meal but a veggie chili lover’s paradise. It’s got the spices to make you say, “wow,” but the smoothness that reminds you of something your mom once made when you were young.

Be sure to check out the rest of our recipes for fall, too!

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Chipotle Veggie Chili with a Kick of Lime

Just to add a little more texture and vibrance to this dish, it can be topped with your favorite garnishes like guacamole, sour cream, jalapeno slices and cilantro.

A Chilly Day Dish with a Kick

Picture in your mind a warm bowl cupped in your hands, defrosting your fingertips after you just walked inside from a chilly afternoon. 

The bowl is heavy, full of hearty vegetables and spicy peppers that in just a few short moments will overwhelm your palate. 

You dive in with a spoon, savoring every flavorful bite as you dip down to the bottom of the bowl searching for more to slurp up with every spoonful. 

You throw your sweater to the side of the couch as your body temperature begins to rise. 

You start to feel your energy return as you spoon a second helping into your bowl for round two. 

So next time you need a pick-me-up after a chilly day outside, give this one a try. 

The savory aromas and wholesome consistency make this chili a 10-out-of-10 and a crowd favorite. 

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Find more recipes perfect for cooler weather at Culinary.net.

Perfect Side Dishes to Serve

Make this meal even hearty with these delicious sides!

Irish Potato Bread has a crispy crust on the outside and a soft and fluffy texture on the inside, making it perfect to serve as a side!

Easy old-fashioned, southern hoe cakes — aka fried cornbread — are crispy, warm corn cakes. 

Chipotle Veggie Chili

Chipotle Veggie Chili

Servings: 6-8

Ingredients for veggie chili

  • 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 (14 ounces) diced fire-roasted tomatoes
  • 1  can (14 ounces) red beans, drained and rinsed
  • 1  can (14 ounces) pinto beans, drained and rinsed
  • 1  cup vegetable broth
  • 1 can (7 ounces) chipotles in adobo sauce
  • 2 cans (15 ounces each) sweet corn with liquid
  • 2 limes, juiced

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Optional toppings:

  • guacamole
  • sour cream
  • jalapeno slices
  • cilantro
Veggie chili surrounded by optional toppings, including guacamole, jalapenos, sour cream

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.

Chipotle Veggie Chili

Chipotle Veggie Chili

Yield: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Not only does this recipe for chipotle Veggie Chili hit you with a wide array of balanced flavors, but there is a surprise hint of citrus added toward the end – lime juice. 

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 (14 ounces) diced fire-roasted tomatoes
  • 1  can (14 ounces) red beans, drained and rinsed
  • 1  can (14 ounces) pinto beans, drained and rinsed
  • 1  cup vegetable broth
  • 1 can (7 ounces) chipotles in adobo sauce
  • 2 cans (15 ounces each) sweet corn with liquid
  • 2 limes, juiced

Instructions

  1. 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.
  2. 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.
  3. Squeeze lime juice into pot; stir. Serve with guacamole, sour cream, jalapeno slices and cilantro, if desired.

Notes

Optional toppings:

  • guacamole
  • sour cream
  • jalapeno slices
  • cilantro
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    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 152Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 503mgCarbohydrates: 24gFiber: 5gSugar: 9gProtein: 5g

    Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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