Chipotle Veggie Chili

Chipotle Veggie Chili

Fall and winter are the only seasons I’ll eat soups, stews and chili. It might sound crazy but in my opinion, there is nothing appetizing about indulging in a warm bowl of soup when it’s 100 degrees outside. That said, I always try to squeeze in as many new fall recipes during the cooler seasons as I can!

Today it’s snowing in Kansas City, which calls for some soul-warming grub for dinner. Cold weather with the combo of #MeatlessMonday means I’m making Chipotle Veggie Chili. This recipe is not only delicious but easy to make and I bet most of the ingredients can be found in your pantry right now.


While this dish is vegetarian-friendly, it’s hearty and  filling. You can also add extra toppings like avocado, jalapeno slices, or sour cream to add more flavor but allow everyone to garnish it to their liking.

Chipotle Veggie Chili

Servings: 6-8

  • 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
  • guacamole (optional)
  • sour cream (optional)
  • jalapeno slices (optional)
  • cilantro (optional)
  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.

I hope you’re not getting snow where you live before Halloween but when you do get snow grab a bowl of chili and don’t forget to share with us! You can tag us at @culinary_net on Instagram and use #MyCulinaryConnection.

Stay warm wherever you are!



Hi! I’m Abby the Digital Marketing Specialist at Family Features. Digital marketing constantly pushes me to try new things and always has me staying up-to-date on the never-ending trends and digital updates. This has 100% translated into my life in the kitchen, too. I am always eager to try new ingredients and love to see what new flavors and combos are up and coming. I can’t wait to share new recipes and where my curiosity for new things takes my taste buds!


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