Vegetarian Chili and Chips

Prep Time 10 min Cook Time 45 min Total Time 55 mins Servings: 4


Awesome chili recipe that is simple to make, super filling, and delicious. It has lots of flavor and a good level of spice. Feel free to adjust the quantity of adobo chili to suit your liking and use whatever brand of chips you prefer.



  1. Prepare the ingredients. 

    • Finely chop the onion into tiny cubes. 
    • Peel and chop the garlic cloves. 
    • Separate leaves and stems from the cilantro, then finely chop the stems. 
    • Pull one chipotle chili from the can and chop/mash it until it forms a paste. Add the tomato paste and a bit (~1 teaspoon) of adobo sauce from the chipotle chili can to the chili paste.

  2. Heat the olive oil in a large saucepan on medium-high heat. Add onion, garlic, cilantro stems, and chili powder. Cook for 5-6 minutes until the onions soften.

  3. Add the tomato-chili paste mixture into the saucepan and cook for 2-3 more minutes, stirring frequently, until the contents become brick red.

  4. Add the fire roasted tomatoes and bring to a simmer. Cook for 8-10 minutes, stirring frequently, until the tomatoes have slightly darkened in color.

  5. Add the pinto beans, salt, and 5 cups of water. Bring to a boil and then reduce heat to low-medium and allow the chili to simmer, uncovered, for 30-35 minutes, until the chili has thickened to your desired consistency.

    You can optionally mash a quarter of the pinto beans for a thicker and creamier consistency.
  6. Squeeze the juice of half of a lime into the chili.

  7. Serve the chili with a dollop of sour cream, topped with cilantro leaves, avocado chunks, and a handful of broken tortilla chips. Include a lime wedge on the side.


This recipe is based off the recipe from Bon Appetit:

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