Vegan Chipotle Chili
- 1 cup carrot, chopped
- 1 cup red or green bell pepper, chopped
- 1 cup chopped onion
- 1T olive oil
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 28 oz. can plum tomato, undrained and chopped
- 1 15 oz. can kidney beans, drained
- 1 15 oz. can cannellini beans, drained
- 1 15 oz. can black beans, drained
- 2 tablespoons chipotle chiles in adobo, chopped
To a large pot add the carrot, bell pepper, and onion, and oil, and sweat at medium-low heat until the onion is translucent. Add the garlic and spices and cook until fragrant, about 30 seconds or so. Add the cans of tomatoes and beans with their liquid, and the chilies. Simmer chili for about an hour for tall the flavors to blend. Serve warm.
This is a recipe that I found on the internet years ago when looking for a good vegan chili, and despite it’s simplicity people everyone I serve it to loves it. I don’t make it at home much because even small amounts of chili can make it too hot for my wife to eat, but it continues to be requested for pot-lucks. The chopped vegetables give it the same type of feel as meat does, and it’s an awesome alternative for people who try to stay away from the vegan fake hamburger you see in most chili recipes.