6 servings (serving size: about 1 1/2 cups chili and 4 teaspoons cheese)

Chipotle lends subtle yet deep smoky spice to this substantial vegetarian chili recipe. We use a light-bodied lager beer along with vegetable broth to deglaze the pan. Serve with baked tortilla chips.

How to Make It

Heat oil in a large Dutch oven over medium-high heat. Add onion and bell peppers to pan; sauté 10 minutes or until vegetables are tender. Add chili powder and garlic to pan; cook 1 minute, stirring constantly. Add broth and beer, scraping pan to loosen browned bits. Add chipotle, beans, and tomatoes to pan; simmer 40 minutes or until thick. Stir in salt. Sprinkle each serving with cheese.

Ratings & Reviews

mandofan's Review

April 28, 2014
This was a very good chili recipe. I used a pale ale and it was fine. Very filling dish and actually decently spicy.

HollyMcGarry's Review

June 01, 2012

veryslowcook's Review

November 11, 2011
This is a really good veggie chili. I used a little cornstarch in the last couple of minutes to thicken it up a bit. We'll make this again. It's a good option for serving to our vegetarian friends.

gastrocari's Review

April 01, 2011
This was the best chili I've ever made, with or without meat. It was a huge surprise! Will definitely make it again, maybe as a double batch so I fill up the freezer.

nylucy4's Review

May 27, 2009
I really liked the flavor of this chili recipe. The fire-roasted tomatoes and chipotle pepper gave it a nice smoky flavor. It didn't really thicken but overall I thought it was really good.

Brittiny's Review

January 20, 2009
This was delicious! I did a little substituting: I used garbanzo, red kidney and black beans and added a bag of veggie crumbles for extra protein. I'll make this time and time again.

shannon9585's Review

January 05, 2009
This recipe was good and hearty (even without meat). I would make this again, but with one change: less chipotle. I didn't really measure and definitely used too much making the chili VERY spicy. Otherwise, the flavors were very good and the recipe was very quick and easy.

cookinfabulous's Review

January 01, 2009
I really liked this recipe, although I got tired of the leftovers after a couple days. My husband thought it was pretty good, but said it was more of a bean soup than a chili because without the meat it's not very thick. The flavor was fabulous. I doubled the tomatoes and chile in adobo, and used a whole bottle of beer. Next time I'll either 1/2 the recipe or try to freeze some.