Vegetarian Chipotle Chili
January 29, 2017    POSTED IN  DinnerLunchRecipesSoup

This chipotle chili is an easy, one-pot meal (which I adore) that is delicious, comforting, and obviously super healthy. My secret ingredient is fennel, which may sound strange in a chili but I promise it is divine. Fennel, commonly used in Italian cooking, is crunchy with a slightly licorice taste when raw. However, cooked fennel takes on a sweeter more mild flavor which works nicely with the smoky chipotle chilies.  Fennel is low in calories, high in fiber and a good source of vitamin C, potassium, folate, and manganese.

Vegetarian Chipotle Chili
PREP TIME: 10-15 minutes
COOK TIME: 1 hr 15 minutes
2 tablespoons olive oil
1 large onion, chopped
1 fennel bulb, halved, cored, and chopped
2 red bell peppers, chopped
3 cloves garlic, minced
2 tablespoons finely chopped chipotle peppers in adobe
1 tablespoon dried oregano
2 tablespoons chili powder
1/4 teaspoon sea salt
3 (14.5 ounce) cans no-salt added diced tomatoes, with liquid
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 cup water

Heat oil in a large pot over medium heat. Add onion, fennel, peppers, and garlic and cook for 12-15 minutes, until vegetables are soft but not browned.


Stir in chipotle peppers, oregano, chili powder, and salt and cook for an additional one minute.


Add remaining ingredients and gently simmer over low heat for at least an hour, stirring occasionally. Garnish with shredded cheese if desired and serve.

BALANCE IT OUT: This hearty chipotle chili is the perfect one-pot meal. Serve with whole-grain bread, baked tortilla chips, or a side salad.


Renee is a Registered Dietician and Nutritionist practicing in Chicago.