Home Recipes Chipotle Vegetarian Three Bean Chili

Chipotle Vegetarian Three Bean Chili

The Chipotle Vegetarian Three Bean Chili is such a simple recipe with so much flavor! Whether you are a vegetarian or not, this hearty meal will leave you feeling more than satisfied.

Featuring U.S. Dry Beans

Ingredients

	Chili
2 tbsp	olive oil
1	medium onion (diced)
2	cloves of garlic (minced)
1 stalk	celery (sliced)
1 tsp	salt (divided)
1 tbsp	chili powder
1 tsp	cumin
1/2 tsp	paprika
2	chipotle peppers (in adobo sauce; roughly chopped)
1 14 oz can	tomatoes (crushed)
3 cups	vegetable broth
1 15 oz can	pinto beans (drained and rinsed)
1 15 oz can	black beans (drained and rinsed)
1 15 oz can	kidney beans (drained and rinsed)
	Optional Toppings
	sour cream
	red onions (chopped)
	cilantro (chopped)

Step 1
Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onions and sauté them for about 4 minutes. Add the celery, garlic and 1/2 teaspoon of salt. Sauté for another 3 minutes.
Step 2
Add the chili powder, cumin, paprika, chipotle peppers and the remaining 1/2 teaspoon of salt. Stir to combine the ingredients. Add the crushed tomatoes and broth, cover the pot and bring it to a boil.
Step 3
Remove the cover, add the beans, and reduce the heat to medium. Let the soup simmer for 10 minutes, uncovered.
Step 4
Turn off the heat and let the soup sit for another 10 minutes so that the beans absorb more liquid.
Step 5
Serve the chili in bowls with optional toppings.
Step 6
Refrigerate any leftovers. The chili tastes even better the next day!

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Appetizers, Dinner, Gluten-free, Lunch, Sides, Vegetarian or Vegan

Chipotle Vegetarian Three Bean Chili

Ingredients

Chili

Optional Toppings

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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