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Smoky Chipotle Vegetarian Chili

Smoky chipotle vegetarian chili is so packed with flavorful, delectable, and smoky veggies that you won’t even miss the meat. Topped with anything you like–cheese, avocado, tortilla chips, green onions–it’s a party in a bowl.

A white bowl with a slice of lime on the rim, filled with smoky chipotle vegetarian chili, sour cream, and topped with green onions.

To turn this chili into a full buffet party, follow a few easy steps. Bake a pan or two of cornbread. Set up bowls of garnishes (avocado, cheese, sour cream, cilantro, and lime wedges) on a countertop, preferably near the stove. Tortilla chips. Steaming hot baked potatoes. Rice. Polenta. Fresh tortillas. To say nothing of a cold beer on the side. Are we missing anything? Place bowls, spoons, and napkins next to the pot of chili. Have people load up.–Cara Eisenpress and Phoebe Lapine

CAN I MAKE CHILI IN AN INSTANT POT?

Can we make this vegetarian chili any easier? You betcha. Follow step 1 as directed, then dump it into the slow cooker. Repeat with the zucchini and yellow squash. Then add the chile mixture, tomatoes, beans, salt, chili powder, cumin, oregano, beer, and stock to the pot, using only half the amount of beer and stock called for in the original recipe. Cook on medium, covered, for 1 hour and 30 minutes. Then cook on high, uncovered, for another 1 hour and 30 minutes.

Bear in mind, no two slow cookers are exactly alike, just as no two cooks are exactly alike. This slow-cooker approach worked really, really well for us, although if you have a different slow-cooker cooking technique you want to try, by all means, do so. And, natch, we’d love it if you’d share it with us in a comment below. Curious to hear more about working magic with your slow cooker? Peruse our entire selection of slow cooker recipes.

Smoky Chipotle Vegetarian Chili

A white bowl with a slice of lime on the rim, filled with smoky chipotle vegetarian chili, sour cream, and topped with green onions.

Smoky chipotle vegetarian chili is so packed with flavorful, delectable, and smoky veggies that you won’t even miss the meat. Topped with anything you like–cheese, avocado, tortilla chips, green onions–it’s a party in a bowl.

Cara Eisenpress and Phoebe Lapine

Prep 45 mins

Cook 30 mins

Total 1 hr 15 mins

Entrees

American

10 servings

297 kcal

5 / 6 votes

For the chili

For the garnishes

Make the chili

Serve the chili

  • Remove the pot of chili from the heat and plonk it on another burner, the countertop, or the table. Place each garnish in a bowl and call your guests. (The chili is best if made the night before and rewarmed gently over low heat. It can keep in the refrigerator for up to a week.)

Can I make vegetarian chili ahead of time?

Actually, this chili is best if made the night before. Simply reheat the next day and enjoy. It also keeps in the refrigerator for up to a week.

Serving: 1portionCalories: 297kcal (15%)Carbohydrates: 30g (10%)Protein: 9g (18%)Fat: 16g (25%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 22mg (7%)Sodium: 1042mg (45%)Potassium: 736mg (21%)Fiber: 10g (42%)Sugar: 10g (11%)Vitamin A: 2553IU (51%)Vitamin C: 80mg (97%)Calcium: 208mg (21%)Iron: 4mg (22%)

Recipe Testers’ Reviews

Originally published October 1, 2011

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