A spicy, rich, one-bowl vegetarian chili. Filled with pinto beans, fire roasted tomatoes and warming spices. It is simply comfort in a bowl.
This dish is packed with flavor, from the spicy chipotles in adobo sauce to the fresh, zestiness of grilled lime.
I don’t have the biggest spice tolerance, so the fact that I am in love with this chili and it has both chipotles and chili powder says a lot.
Every step of the cooking process is important. A few tips to achieve the perfect results for this chili are…
- Season at every stage! This means salt and pepper. It is crazy to taste the difference between seasoning the onions as they first hit the oil, to not seasoning until the end. I make sure to season after every major cooking stage, that means right when I first start sautéing the aromatics (onion and garlic), after I add in the beans, towards the middle of the cooking time, and at the end right before serving. You know when cooking shows say it would have been a perfect dish if there was more salt? Well…they’re right.
- Infuse the oil with flavor! Don’t be afraid of using a couple tablespoons of oil. Healthy fats are good for you! It’s moderation my friends. Once you add the oil to the hot skillet, add your aromatics (garlic and onion) along with the spices. Toasting your spices allows for the flavor to not only seep into the oil, but emphasizes the flavor of the spices themselves.
- Grilling limes is a thing –and it’s darn good. Over an open flame of a gas grill, grill the lime cut side down until charred. Use the juice from the lime to top off your chili. It’s smoky, zesty, and so fresh.
This Spicy Vegetarian Pinto Bean Chili is…
- Easy
- Packed with flavor
- Hearty
- Simple
- Spicy
- Warming
- Vegan
A spicy, rich, one-bowl vegetarian chili. Filled with pinto beans, fire roasted tomatoes and warming spices. It is simply comfort in a bowl.
- 2 tbsp olive oil
- 1 white onion, thinly sliced
- 2 tsp minced garlic
- 1 tsp ground allspice
- 1 tbsp cumin
- ½ tsp ground coriander
- ½-1 tsp chili powder (depending on spice preference)
- 1 chipotle in adobo sauce
- One 28 oz. can fire roasted tomatoes
- Two 15 oz. can pinto beans, rinsed and drained
- Salt
- Pepper
- 1 lime
- Fresh cilantro
-
In a large stockpot, heat oil over medium heat until shimmering. Add onion, garlic, and a pinch of salt. Cook for 2-3 min. until soft and translucent. Stir in spices and chipotle in adobo. Cook for an additional 2 min. to toast the spices.
-
Pour in canned tomatoes, pinto beans, and water (fill up the empty can from the tomatoes). Bring to a simmer, cover, and cook for 30 minutes. Taste and season with salt and pepper as needed.
-
Before serving, cut lime in half and grill face side down over an open flame on a gas stove until charred (alternatively, on a grill or hot skillet). Add juice from the lime to the chili.
-
Divide chili among serving bowls. Top with fresh cilantro and cracked black pepper.
This turned out really well. Super easy to make, great spicy flavor. Will definitely make again, thanks for the recipe!
Author
Hi Kathleen, happy to hear you enjoyed it!