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Vegetarian Chipotle Chili

Vegetarian Chipotle Chili


  • 2 15 oz cans red kidney beans
  • 2 15 oz cans black beans
  • 1 14.5 oz can diced tomatoes
  • 2 whole adobo chiles with juices
  • 1 yellow onion diced
  • 2 cloves garlic diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 1 cup vegetable stock (or chicken stock, if you're not strictly vegetarian)
  • 2 cups cooked jasmine rice

For the toppings

  • Sour cream
  • Cheddar cheese shredded
  • White onion chopped


  • Drain all cans of beans and rinse. Place 1 can's worth of black beans and 1 can's worth of kidney beans in the food processor. With a slotted spoon, add about ½ of the can of diced tomatoes. Add the chilies. Pulse until a paste forms.
  • Heat a heavy-bottomed stock pot over medium heat. Add about 2 tablespoons of olive oil. Add the onion and garlic, and saute for a few minutes, until translucent. Add the cumin, cayenne, and paprika. Continue cooking until fragrant and slightly toasted, 5 minutes.
  • Add the paste and remaining beans and tomatoes to the pot. Add the stock and bring to a boil, stirring well. Once boiling, bring down to a simmer and cook for about 20 minutes, stirring occasionally.
  • Serve over a bed of rice. Top with desired toppings and enjoy warm. Seal in an airtight container in the refrigerator and simply reheat to enjoy later.


  • For the adobo chilies, use the canned version that you can find in most grocery stores and fish out two chilies with their juices. Place the rest in a plastic bag or freezer-safe container and freeze until your next use.