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This hearty chipotle chili recipe is ultra-comforting, delicious, and now 100% meat-free – ready in just one pot in 30 minutes!
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Why You’ll Love This Chipotle Chili Recipe
Chili recipes are a great way to guarantee satisfied bellies all around – using simple, low-budget ingredients for an ultra-hearty, comforting meal. Plus, there are practically endless varieties. A few I’ve already shared include black bean chili, vegan pumpkin chili, and lentil bean chili. Now it’s the turn of this simple chipotle chili recipe.
In this make-ahead, freezer-friendly recipe, canned tomatoes, beans, warm spices, peppers, and onion are given a kick with the addition of chipotles in adobo. I also use vegan-friendly TVP for a hearty, satisfying meat-free meal you can pull together in just one pot in 30 minutes – perfect with sweet potato cornbread (or vegan cornbread muffins).
Ingredient Notes
Refer to the recipe card for the full list of ingredients, amounts, and substitutes.
- Protein: Use your favorite vegan ground alternative.
Tip: Freeze leftover chipotles in adobo portioned in an ice cube tray, then transfer to a Ziplock/Stasher for up to 6 months.
Simple Recipe Variations
- Ground coriander (about 1 tsp for savory depth)
- Tomato paste (for richer tomato flavor)
- Cocoa power (just a little makes a richer, deeper flavored chipotle chili)
- Corn (for a little sweetness and extra veggies)
- Sugar (a little brown sugar/maple syrup will balance spice)
How to Make Chipotle Chili
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: First, dice the onion and pepper (seeds and top removed) while heating the oil in a large, heavy-based saucepan or Dutch oven over medium heat. Add the onion and poblano peppers, cooking until lightly charred (about 5 minutes).
Step 2: Meanwhile, soak the textured vegetable protein in the vegetable broth (I use boiling water + veg bouillon) for 5-10 minutes to hydrate.
If using another ground beef alternative, sauté it with the onion and peppers instead.
Step 3: Add the garlic powder, chili powder, and cumin to the veggies and cook for 10-20 seconds to ‘bloom’ the spices.
Step 4: Add the kidney beans, fire-roasted tomatoes, chipotle peppers, and TVP to the pot. Stir well, cover, bring to a boil, and reduce to a simmer.
Step 5: Cook the chipotle bean chili for 10-15 minutes, stirring occasionally. After 15 minutes, taste and adjust the seasonings/spice levels. Then turn off the heat, stir in the lime juice and minced cilantro, and serve with your favorite toppings. Enjoy!
FAQs
Sure! Carry out the sauté steps as usual, then transfer everything to the crockpot and cook on LOW for 4-6 hours or HIGH for 1-2 hours.
Chipotles are smoked, dehydrated jalapeños that are rehydrated in the adobo sauce (made with tomatoes, garlic, vinegar, and several spices) for a smoky, spicy, slightly sweet flavor – perfect to enhance chili, soups/ stews, cooked beans, in my spicy chipotle white bean dip, chipotle lime street tacos, and more.
Though it won’t taste exactly the same, you could substitute chipotle powder or 1-2 teaspoons of smoked paprika with a pinch of cayenne.
Pro Recipe Tips
- Add chipotle to taste: To increase the spice and smoky depth.
- For ultra-thick chili: Mash/puree a portion of the beans.
- Don’t rush: If you have the time, I recommend simmering it for even longer. During this time, the flavors blend and develop for a full-bodied, complex vegan chili with TVP.
Topping and Side Ideas
- Chopped or sliced avocado (or this easy guacamole) and/or tomatoes
- Vegan sour cream or vegan Greek yogurt
- Vegan tofu feta cheese or shredded vegan cheddar cheese
- A drizzle of hot sauce
- Air fryer tortilla chips or strips
Enjoy the topped TVP chili alone or with a leafy green salad, vegan cornbread (or jalapeno cornbread), easy vegan dinner rolls, or some no knead bread. You can also enjoy the chipotle chili over a baked potato/sweet potato, or in vegan burritos (like these sweet potato burritos).
Storage Instructions
Fridge: In an airtight container for up to 5 days (it’ll taste even better on day two!).
Freeze: I love storing it in individual servings in freezer-safe containers or bags for 3-4 months. Thaw it in the refrigerator overnight before reheating.
Reheat: In a microwave (in 30-second bursts, stirring between) or on the stove (over medium-low heat, stirring often) until piping hot. Add extra water/broth if it’s too thick.
More Vegan Chili Recipes
Vegan Dinners
Vegan Bean Chili [Slow Cooker, Instant Pot, Stove]
Vegan Dinners
Sweet Potato Quinoa Chili
Vegan Dinners
Vegan White Bean Chili
Vegan Dinners
Easy Vegan Chili (With Roasted Bell Peppers)
If you tried this chipotle chili recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Chipotle Chili Recipe
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Ingredients
- 2 tablespoons of high-heat oil
- 1 large red onion chopped
- 1 poblano pepper chopped
- 1 cup of Textured Vegetable Protein
- 1 cup of hot water
- 1 vegetable bouillon cube
- 1 tablespoon of garlic powder
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- 2 (15-ounce) cans of red kidney beans drained and rinsed
- 2 (15-ounce) cans of fire-roasted tomatoes
- 2 teaspoons of chipotle peppers in adobo sauce
- Salt and pepper to taste
- ¼ cup of cilantro minced
- Lime to taste
Instructions
- In a large pot, heat oil on medium heat. Add the onion and poblano pepper to the oil and cook until lightly charred, about 5 minutes.
- While the onions and pepper are cooking, add the Textured Vegetable Protein, hot water, and vegetable bouillon cube to a small bowl. Set aside for at least 5-10 minutes to hydrate.
- To the cooked onions, add the garlic powder, chili powder, and cumin and mix well to combine the spices. Let cook for about 10 seconds.
- Add the red kidney beans, fire-roasted tomatoes, chipotle peppers, and Textured Vegetable Protein to the pot and stir. Cover and bring to a boil. Once boiling, reduce the heat to simmer and cook for about 10-15 minutes, covered.
- After 15 minutes, taste and adjust to spice level, then add salt and pepper. Mix well.
- Turn off the heat. Add lime juice and minced cilantro. Stir and serve.
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Notes
- Add chipotle to taste: To increase the spice and smoky depth.
- For ultra-thick chili: Mash/puree a portion of the beans.
- Don’t rush: If you have the time, I recommend simmering it for even longer. During this time, the flavors blend and develop for a full-bodied, complex vegan chili with TVP.
