Renee Clerkin
Dietitian | Nutritionist
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Vegetarian Chipotle Chili
PREP TIME: 10-15 minutes
COOK TIME: 1 hr 15 minutes
SERVES: 6
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.