Spicy Vegetarian Pinto Bean Chili
A spicy, rich, one-bowl vegetarian chili. Filled with pinto beans, fire roasted tomatoes and warming spices. It is simply comfort in a bowl.
Ingredients
- 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
Instructions
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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.
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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.
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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.
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Divide chili among serving bowls. Top with fresh cilantro and cracked black pepper.