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Smoky Vegetarian Chili

Serve with sour cream, shredded cheese and green onions.


2 Tbs. olive oil
2 yellow onion, diced small
1 red bell pepper, diced smal
1 large carrot, diced small
1 stalk celery , diced very small
8 garlic cloves, chopped
2 Tbs. tomato paste
1 Tbs. chili powder
1 teaspoon ground cumin
1 teaspoon sweet smoked paprika
2 cups vegetable broth
1 large can chopped fire roasted tomatoes
8 cups cooked pinto beans or 4 cans
1 bag frozen corn kernels
1/4 cup chopped cilantro
Juice of 1 lime
1 tsp chopped chile pepper en adobo
1 tsp brown sugar
1 corn tortilla, torn into pieces
1 tsp. Sea salt


  1. Saute the chopped veggies in the oil until nicely browned.
  2. Add the spices.
  3. Add the tomatoes and chipotle .
  4. Simmer until vegetables are tender and then add the beans, corn, salt , broth and sugar.
  5. Simmer on low for an hour.
  6. Take a ladle of the broth and place in a blender. Add the corn tortilla pieces and purée.
  7. Add this liquid back to the chili and stir.
  8. Add the cilantro , lime juice and taste for seasoning.