Per serving · Approximate values estimated by AI
Smoky Chipotle Vegan Chili
85% authentic · Tex-Mex
A vegan chili with a smoky and slightly spicy kick from chipotle peppers in adobo sauce. This version adds depth and a regional flair.
Ingredients
- Olive oil2 tbsp
- Yellow onion, chopped1 large
- Red bell pepper, chopped1
- Garlic, minced4 cloves
- Chipotle peppers in adobo sauce, minced2-3 peppers + 1 tbsp sauce
- Chili powder2 tbsp
- Cumin1 tbsp
- Cocoa powder (unsweetened)1 tsp
- Diced tomatoes, undrained1 can (28 oz)
- Black beans, rinsed and drained1 can (15 oz)
- Pinto beans, rinsed and drained1 can (15 oz)
- Sweet potato, peeled and diced1 medium
- Vegetable broth3 cups
- Saltto taste
- Black pepperto taste
- Fresh cilantro, chopped (for garnish)1/4 cup
- Lime wedges (for serving)optional
- Vegan crema (for garnish)optional
Steps
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and red bell pepper and cook until softened, about 7-8 minutes.
- 2
Add garlic, minced chipotle peppers and adobo sauce, chili powder, cumin, and cocoa powder. Cook for 1 minute until fragrant.
- 3
Stir in diced tomatoes, black beans, pinto beans, diced sweet potato, and vegetable broth. Bring to a simmer.
- 4
Reduce heat to low, cover, and simmer for at least 45 minutes, or until sweet potatoes are tender and flavors have melded, stirring occasionally.
- 5
Season with salt and black pepper to taste.
- 6
Serve hot, garnished with fresh cilantro, a lime wedge, and vegan crema if desired.
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