Smoky Chipotle Vegetarian Chili

A bowl filled with smoky chipotle vegetarian chili, topped with sour cream and scallions and a lime wedge.

To turn this chili into a full buffet party, follow a few easy steps. Bake a pan or two of cornbread. Set up bowls of garnishes (avocado, cheese, sour cream, cilantro, and lime wedges) on a countertop, preferably near the stove. Place bowls, spoons, and napkins next to the pot of chili. Have people load up.–Cara Eisenpress and Phoebe Lapine

LC You Complete Me Note

Nothing complements and completes a bowl of chili like, well, the aforementioned garnishes and side of cornbread, for starters. But let’s not overlook a few other sides, or actually bottoms, given that our tendency is to bury them beneath a ladleful of chili goodness. Tortilla chips. Steaming hot baked potatoes. Rice. Polenta. Fresh tortillas. To say nothing of a cold beer on the side. Are we missing anything?

Smoky Chipotle Vegetarian Chili

  • Quick Glance
  • (5)
  • 45 M
  • 1 H, 15 M
  • Serves 10
5/5 - 5 reviews
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Special Equipment: Slow cooker (if following the slow cooker method)

Ingredients

  • For the chili
  • For the garnishes

Directions

Make the chili

To make the Smoky Chipotle Vegetarian Chili in your slow cooker, see the Slow Cooker Variation below.

To make the Smoky Chipotle Vegetarian Chili on the stovetop, heat the olive oil in a large pot over medium heat. Add the onions and peppers and sauté until they’re beginning to caramelize, about 8 minutes.

Add the zucchini and yellow squash and sauté until tender, about 5 minutes.

In the meantime, combine the garlic cloves, cilantro stems, green chiles, and chipotle chiles in a small food processor and process until minced. Add 1/2 cup of the stock and pulse to combine or stir together in a bowl.

Add the chile mixture and the tomatoes to the pot and bring to a simmer. Add the beans, salt, chili powder, cumin, oregano, beer, and the remaining 1 1/2 cups stock. Simmer, uncovered, stirring frequently, until the chili thickens and the vegetables soften, about 30 minutes.

Serve the chili

Remove the pot of chili from the heat and plonk it on another burner, the countertop, or the table. Place each garnish in a bowl and call your guests. (The chili is best if made the night before and rewarmed gently over low heat. It can keep in the refrigerator for up to a week.)

Print RecipeBuy the In the Small Kitchen cookbook

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    Slow Cooker Variation

    • Can we make this vegetarian chili any easier? You betcha. Follow step 1 as directed, then transfer it to the slow cooker. Repeat with the zucchini and yellow squash. Then add the chile mixture, tomatoes, beans, salt, chili powder, cumin, oregano, beer, and stock to the pot, using only half the amount of beer and stock called for in the original recipe. Cook on medium, covered, for 1 hour and 30 minutes. Then cook on high, uncovered, for another 1 hour and 30 minutes.

      [Editor’s Note: Bear in mind, no two slow cookers are exactly alike, just as no two cooks are exactly alike. This slow-cooker approach worked really, really well for us, although if you have a different slow-cooker cooking technique you want to try by all means, do so. And, natch, we’d love if you’d share it with us in a comment below.] Curious to hear more about working magic with your slow cooker? Peruse our entire selection of slow cooker recipes.

    Recipe Testers' Reviews

    All I can say is…let football season—and the parties that come along with the games—start! I’m looking forward to replicating this recipe for a bunch of friends during football season, as this will be a hit! Spicy enough to enjoy a nice beer with it, yet not so crazy-spicy that kids (at least mine) won’t be able to eat it. The aroma was absolutely divine—the whole house smelled as good as the chili tasted. Also a great way to make kids and adults who usually shun veggies fill their tummies with wonderful fall vegetables.

    Wow. You definitely do NOT miss the meat in this flavorful chili! I was a little unsure about it at first, but with the combination of three different beans and the squash, layered with the depth of the chipotles, spices, and beer, this is a hearty, delicious meal. Definitely a keeper, and makes adding vegetarian meals (Meatless Monday, anyone?) into the mix a breeze. I served this with corn cakes (nothing fancy, just off the side of the Jiffy box, but with some added cheese), along with the leftover Negro Modelo, and it was a big hit for dinner.

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    Comments

    1. I just wanted to say that I made this tonight and even though we didn’t have beer on hand (we subbed 1 part apple cider vinegar to 3 parts veg broth) it was AMAZING!! I have been looking for a use for the can of chipotle chiles in my pantry for months and this was perfect. Adding to our permanent rotation. Thanks so much!!

    2. Sheila – if you really want the nutritional information just Google Recipe Nutritional Data Calculator. There are some great websites where you simply copy and paste all the ingredients above in to them and they calculate it for you. If you haven’t already definitely make this recipe, it’s incredibly flavorful, filling and delicious!

        1. Hello, I got inspired by this recipe and I made it for my office Chili Cook off and won the Most Unique!! yay!! I tweeked little bit, added half a can of smoky chiles but these are sooo good, nice smoky hot flavour. I used it for the first time and its keeper. Can you recommend smoky chiles for more dishes?

          1. purvi, that’s wonderful. Congratulations! As far as any other recipe to use with smoked chiles–it’s wide open. Any of our chilis, Mexican braises, carnitas, stews. Really, any dish that already has strong flavors and that can hold up to the heat and smoke is perfect.

    3. No one mentioned chili-mac as an alternative. Kids love it, and vegetarian chilis go particularly well with leftover mac ‘n’ cheese.

    4. Just about to start making this but can not for the life of me find the right beer. I do, however have some dark Guiness laying around. Do you think that would work instead?

        1. Well, I decided to double the recipe. WRONG IDEA! After an hour and a half of chopping, it’s in the pot simmering. I used the Guiness and the initial taste tests are great. I added mushrooms, sweet potatoes and subbed butternut squash for the yellow squash. Can’t wait. Wish I could upload a picture.

    5. We’re having a chili and snowcone party (hey, it’s August in Texas, what else could you possibly want, aside from beer?) and want to offer a regular chili (with beans and meat – don’t argue with me about this) and a vegetarian chili, and this one looks perfect. One question: How big of a crockpot would you (any of you) recommend?

      1. Hi Ferness 42, I checked with Sofia, one of our crock pot testers, and she used a typical 5-quart one. She said that it worked really well but noted that the most important thing is not to add as much liquid as the original recipe specifies. She added that she loved the idea of sno-cone and chili!

        1. Excellent – thanks! And, it’s that time of year, so I’m planning on subbing roasted Hatch chiles for the chipotle. My husband is seriously excited about that!

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