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
SERVES: 6
PREP TIME: 10-15 minutes
COOK TIME: 1 hr 15 minutes
INGREDIENTS
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
DIRECTIONS
1

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.

2

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

3

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.

POSTED BY
Renee
Renee

Renee is a Registered Dietician and Nutritionist practicing in Chicago.