Chipotle Veggie Chili: A Flavorful Journey to Wellness

By: Cathy Jones

This Chipotle Veggie Chili recipe isn’t just perfect for those who don’t consume meat; its nutrients will leave you satisfied and happy to have found a healthier option.

Imagine cradling a warm bowl of a spicy veggie chili in your hands, thawing your fingertips after a brisk afternoon.

This homemade dish, laden with hearty vegetables and fiery chipotle peppers, promises an explosion of flavors.

As you delve in, each spoonful reveals a harmonious blend of onion, red bell pepper, and corn. It’s a vegetarian delight that satisfies any chili enthusiast. And when you think it can’t get any better, a hint of citrus — lime juice — surprises your palate.

Not only is a bowl of Chipotle Veggie Chili a feast for the senses, but it’s also healthy!

A Flavorful Journey to Wellness

“Even though they have been dried and smoked, chipotle chilies do retain some of the nutritional value of fresh jalapeño peppers,” the site PepperScale explains.

Here are just 3 of the top health benefits of chipotle peppers:

  1. Rich in Vitamins: Chipotle peppers retain some of the nutritional value of fresh jalapeños. They provide significant amounts of vitamin A (essential for eye health and reducing the risk of age-related eye conditions) and certain B vitamins (important for energy production and Alzheimer’s risk reduction). Chipotles also offer trace amounts of this Vitamin C.
  2. Mineral Boost: Dried chipotle peppers are mineral powerhouses. Expect to get iron, crucial for oxygen transport; potassium, which aids calcium absorption and blood pressure control; and magnesium, essential for overall health.
  3. Capsaicin: The fiery heat in chipotles comes from capsaicin, a compound with remarkable health benefits. Capsaicin may slow cancer growth, particularly in prostate and breast cancers. It’s also believed to reduce heart attack and stroke risks by dissolving blood clot-promoting fibrin. Plus, capsaicin revs up metabolism, potentially aiding weight management.

Chipotle Veggie Chili Recipe

When you enjoy this Chipotle Veggie Chili recipe, know that you’re not only indulging in flavor but also nourishing your body.


Chipotle Veggie Chili

Servings: 6-8


3 tablespoons olive oil

1 medium yellow onion, chopped

5/8 teaspoon sea salt, divided

1/4 teaspoon pepper, divided

2 garlic cloves, minced

1 red bell pepper, chopped

1 can (14 ounces) diced fire-roasted tomatoes

1 can (14 ounces) red beans, drained and rinsed

1 can (14 ounces) pinto beans, drained and rinsed

1 cup vegetable broth

1 can (7 ounces) chipotles in adobo sauce

2 cans (15 ounces each) of sweet corn with liquid

2 limes, juiced

Guacamole (optional)

Sour cream (optional)

Jalapeno slices (optional)

Cilantro (optional)


In a large dutch oven, heat oil over medium heat. Add onion, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir and cook for 5 minutes until the onion is translucent. Add garlic and red pepper. Stir and cook for 8 minutes until soft.

Add tomatoes, red beans, pinto beans, broth, chipotles in adobo sauce, corn, remaining salt and remaining pepper. Simmer for 25 minutes, stirring occasionally, until chili has thickened.

Squeeze lime juice into pot; stir. Serve with guacamole, sour cream, jalapeno slices, and cilantro, if desired.

Find more recipes perfect for cooler weather at Culinary.net.

About the author: Cathy Jones


Cathy’s writing has appeared in The Washington Post Magazine, USA Weekend, People, Romper.com, The Miami New Times, and dozens of other media publications and online sites. Her opinion pieces have appeared on Today.com, El Tiempo Latino, and more.

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