This vegan chili recipe calls for spicy chipotle peppers in adobo sauce for it’s heat and smoke. If you prefer a milder chili, omit the chipotles and use a splash of liquid smoke instead.
Great garnished with chopped fresh onion and cilantro!
1 tbsp. olive oil (or any cooking oil)
2 cans kidney beans (or any beans you prefer — black beans and pinto beans also work well here).
1 medium red bell pepper, seeded and diced
1 medium green bell pepper, seeded and diced
1 jalapeno pepper, seeded and finely diced
1 medium onion, chopped
1 large clove garlic, minced
1/2 small can chipotle chilis in adobo sauce (1-2 chilis to taste. Be careful — they pack a lot of heat!), minced. P.S, extra chipotles keep for a very long tiem in an airtight container in the fridge.
2 bay leaves
1 tsp cumin
2 tbsp. chili powder
1 tsp. dried oregano
1 tsp. salt, or to taste
Prep pepper, onions, and garlic. Heat the oil in a large Dutch oven or soup pan, and add the veggie mix. Saute over medium heat until the veggies soften and the onions become translucent (about ten minutes). Add the spices and stir them in to coat the vegetables — cook for another two or so minutes to toast the spices.
Add tomatoes, chili beans, and chipotles.
Turn up heat and bring to a boil, then reduce heat and let simmer for about 30 minutes. Test for seasoning, and add extra liquid (water or veggie stock) if you prefer a soupier chili.
Yield about 6 servings.