This vegetarian chili combines pinto and kidney beans with fire-roasted tomatoes, smoky chipotle peppers in adobo, and fresh vegetables for a thick, comforting pot ready in about 40 minutes. Naturally vegan and gluten-free, it delivers bold, complex flavor without meat.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion and cook until softened, about 5 minutes.
Add the red bell pepper and cook for another 5 minutes, until softened.
Stir in the garlic, chili powder, and cumin and cook for 30 seconds, until fragrant.
Add the diced tomatoes, pinto beans, kidney beans, chipotle peppers, adobo sauce, corn, water or broth, and salt and pepper.
Bring the chili to a boil, then reduce the heat and cover the pot.
Simmer for 25 minutes, stirring every 10 minutes, until the chili thickens.
Add fresh lime juice and season with more salt and pepper to taste.
Serve with desired toppings such as sour cream, pickled red onions, jalapeños, cilantro, shredded cheese, or avocado.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months; reheat on the stovetop over medium heat, adding water or broth as needed.
Yes. Prepare and store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat, adding water or broth if needed to loosen.
The heat comes from 2 chipotle peppers and 1–2 tablespoons adobo sauce. Adjust by using fewer chipotles or less adobo for milder chili, or add extra for more heat.
Yes. Use 1.5 cups cooked pinto beans and 1.5 cups cooked kidney beans. Cook dried beans separately until tender, then add to the pot at step 5.
Regular canned diced tomatoes work; the chili will be slightly less smoky. You can add 1/4 teaspoon smoked paprika to compensate.
No. The recipe calls for chopped chipotles plus 1–2 tablespoons of the adobo sauce to be added to the pot, so use both.
