This Spicy Vegetarian Chipotle Chili is a fantastic quick and easy weeknight dinner recipe, and it’s great for a Sunday football day too! No matter the occasion, this delicious and hearty blend of fall vegetables, spicy chipotle paste, beans, and more will make cold days much easier to bear.
On super cold days, you want hearty comfort food that is perfect for cozying up with. Whether it’s soup, grilled cheese, or a bowl of chili, you can’t go wrong. And I don’t know about you but the solution to a cold day is something spicy, so I knew I wanted to create this Spicy Chipotle Chili for those wintry days.
I was inspired to create this recipe after seeing some chili recipes on my Pinterest. Chipotle flavors are so fun to work with, especially since I’ve been living in Savannah for quite some time now.
“Chipotle” flavor refers to the smoky and spicy taste that is characteristic of chipotle peppers, which are jalapeño peppers that have been smoke-dried and then canned in adobo sauce. The smoky and slightly spicy flavor of chipotle peppers is commonly used in Mexican and southwestern cuisine to add heat and depth of flavor to dishes such as this Spicy Vegetarian Chipotle Chili!
So, the key to this warm chili recipe is to use three different types of chipotle peppers, smoked paprika, adobo chipotle pepper (comes in a can), and Ancho chile seasoning. For the most part, you can find seasoning that has both Ancho and smoked paprika in it, but you will definitely have to buy the can of adobo chipotle.
To ensure there is still a healthy level of protein and heart vegetables, I added sweet potatoes and butternut squash. This provides a nice, thick chili base that is still packed with good-for-you nutrients.
If you want a non-veg version of this chili, you can definitely add your classic ground turkey, beef, or even chicken to this if you like.
Growing up, there were Wendy’s commercials on TV for their chili that had me on the edge of my seat. It always looked so incredible and tempting – until I found out it had beef in it. Since I don’t eat beef, I always felt a bit of FOMO when it came to chili.
Then, in my twenties when I began living in one of the coldest states on the planet (Massachusetts), I knew I needed to figure out how to make a good chili recipe that I could eat. Not only is chili so delicious and filling, but you can also make it in one pot!
In other words, it’s the perfect lazy girl recipe when it gets cold out.
Plus, you can also freeze your leftovers or use the Spicy Vegetarian Chipotle Chili on top of plant-based hot dogs, or even nachos!
I should know because I used to make this a lot when I was single and living alone. It was definitely one of my go-to single-girl recipes back then. With the way groceries are increasing prices nowadays, it’s kind of nice that a meal like this can be made without buying so many things – and also can be used in multiple ways.
How to Make the Best Spicy Vegetarian Chipotle Chili
The toppings to your Chipotle Chili are seriously game-changing. Adding sliced avocado, shredded cheddar cheese, sour cream, and/or scallions is key to getting that super satisfying mix in your chili! So, whatever you do, don’t skip those toppings.
Some other tips and tricks for this recipe include:
Freeze this in some Ziploc bags once it has cooled down to store it long-term in your fridge for up to 6 months.
I used Trader Joe’s chili seasoning blend, which is a mixture of Organic Chili Pepper, Organic Cumin Powder, Organic Garlic Powder, and Organic Oregano. However, if you have any specific spices you like, use those as well.
You can make this in the Instant Pot if you want it done with minimal effort. Simply sauté everything, and after you are done adding the sweet potatoes and butternut squash, cook on high pressure for 4 mins. Natural release and enjoy!
I also love to add 1/4 cup quinoa into the chili while it cooking, it gives you extra protein but also some good texture.
In general, this Spicy Vegetarian Chipotle Chili is perfect for making a big batch. From SuperBowl Sunday to meal prepping to a fun winter gathering, this is a fabulous recipe to make. Be sure to serve it with your favorite toppings and enjoy!
In pot, heat up the oil and add the onions, cook for 2-3 mins on medium high heat.
Next add the sweet potatoes, butternut squash, corn and bell peppers, cook for additional 2 mins and all in all the spices.
Add the beans, canned tomatoes, veggie broth and chipotle pepper. Mix everything until it’s well combined. Cover with a lid and simmer on medium heat for 15 mins.
Serve with sour cream, shredded cheese, scallions or any toppings of choice.
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
