Vegetarian Chili with Chipotle Chilies

Preparation info

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This easy recipe, based on three colors of canned beans, is a big batch, but leftovers make a delicious quick meal. Chipotle chilies are dried smoked jalapeños. They are available canned.


  • 1 tablespoon olive oil
  • 1 cup chopped carrot
  • 1 cup chopped red (bell) pepper
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 2 garlic cloves, finely chopped
  • teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3 cups chopped cored ripe tomatoes or 1 can (28 ounces) plum tomatoes, with juice
  • 1 cup tomato juice, or as needed
  • 2 tablespoons chopped canned chipotle chilies, or to taste
  • 1 can (16 ounces) red kidney beans, rinsed and drained
  • 1 can (16 ounces) cannellini, rinsed and drained
  • 1 can (16 ounces) black beans, rinsed and drained
  • Salt to taste
  • 1 cup finely shredded iceberg lettuce
  • 1 cup nonfat yogurt


    1. Heat the oil in a large heavy saucepan over medium-low heat. Add the carrot, red and green pepper, onion, and garlic. Cook, stirring, until the vegetables are golden, about 10 minutes.
    2. Stir in the chili powder and cumin and cook, stirring, for 2 minutes to toast the spices. Add the tomatoes, tomato juice, chipotle chilies, and all the beans. Bring to a boil and cook, uncovered, over medium-low heat, stirring occasionally, until flavors are blended, about 45 minutes. Taste and correct seasonings.
    3. Ladle into large bowls and top each with some shredded lettuce and a spoonful of yogurt.