Smoky Mexican Chili
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Sweet and smoky Mexican-inspired vegetarian chili

Course: Main Course
Cuisine: Mexican
Keyword: chili, mexican chili, veganchili, vegetarian chili
Servings: 4
Author: Rosa
Ingredients
  • 1/4 cup extra virgin olive oil
  • 2 medium onions, chopped
  • 1 medium yam, chopped
  • 1 bell pepper (red, yellow or orange), chopped
  • 1 jalapeno pepper, de-seeded and diced
  • 4 cloves of garlic, diced
Dry Spices
  • 1 tbsp chili powder
  • 3 tsp smoked paprika
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 3/4 tsp sea salt to start, more to taste
  • 1/8 tsp cayenne pepper
Other Ingredients
  • 1 cup vegetable broth
  • 1 can (796 ml) crushed tomatoes
  • 1 can (540 ml) black beans, drained and rinsed
  • 1 can (341 ml) corn, drained and rinsed
Red Pepper Sauce
  • 1 jar (285 ml) roasted red peppers, drained and rinsed
  • 1 chipotle pepper in adobo
  • 1/2 lime, juice (or 1 tsp red wine vinegar)
Garnish
  • 1/4 cup sour cream (optional)
  • 1/2 cup cilantro
  • 1/4 cup queso fresco or crumbled feta (optional)
  • 1 jalapeno, de-seeded and sliced
  • 1 avocado, sliced (optional)
Instructions
  1. Add the olive oil to a large saucepan or pot on medium heat. When the oil is warm, add the chopped onions and stir for a couple of minutes. Then add the chopped yam and stir for a couple more minutes. Then add the chopped bell pepper and stir for another minute. Finally add, the diced jalapeno pepper and the garlic and stir for one more minute. 

  2. In a small bowl, stir the dry spices. Add the dry spices mixture and stir for a minute. Then add the vegetable stock and stir. 

  3. Add the crushed tomatoes to the pan and stir. Put the lid  on the pan. Turn the burner downt to low heat and allow the chili to simmer.

  4. While the chili is simmering, you can make the red pepper sauce. Put the drained and rinsed roasted red peppers, one chipotle pepper and the juice of half a lime in the food processor and blend until smooth.

  5. Add the red pepper sauce to the chili and stir. Allow the chili to simmer for another 20 minutes or longer if you have time. It will taste better the longer you let it simmer.

Recipe Notes

You can freeze the remaining chipotle peppers. Spread them out individually on a plate lined with parchment paper. Freeze the peppers for a couple of hours. Put them in a freezer bag for the next time you make chili.