Renee Clerkin
Dietitian | Nutritionist
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.