• Alexis

Chipotle Vegan Chili

Chili is my top five favorite comfort foods. It’s very forgiving with what ingredients you have on hand and it can utilize one of my favorite kitchen essentials- the crock pot!!

I decided on this recipe to push my boundaries with the vegetables this time around. I bought some veggies that looked good at the produce store and decided to use that as my inspiration.

The second kitchen essential that was featured in this recipe was... drumroll please... the food processor! Makes chopping 1000x easier (and more uniform) for quicker prep time and more even cooking. Sign me up!

In addition to the spread of vegetables, this chili spotlights some of my favorite spices, namely the chipotle chilies in adobo sauce. The sauce itself is quite high in sodium, so I keep that in mind while seasoning to minimize the extra salt being added to the meal. Win-win.

I also snuck in some tumeric and fresh ground pepper for some extra health benefits. It has been shown that piperine (pepper) enhances the benefits of Curcumin (tumeric).

“Curcumin in turmeric and piperine in black pepper have been shown to improve health due to their anti-inflammatory, antioxidant and disease-fighting qualities. (1)

I’m all about getting the most bang for my buck in a meal, so if I can have a few elements of nutrition working in my favor— I’m here for it. The recipe went a little something like this:

Chipotle Vegan Chili

1-15 oz. can pinto beans

1-15 oz. can black beans

3 large carrots, sliced

1 large zucchini, halved and sliced

1-15 oz. can whole tomatoes in sauce, no added salt

~1/2 C, or 1 small can, tomato paste

2 cups peppers, chopped (I used a mixture of bell, poblano, and a little jalapeño)

3 cloves garlic, crushed

3 chopped chipotle chilies in adobo sauce + 2 Tbsp sauce

2 tsp turmeric

~2 tsp fresh, black pepper

1 Tbsp cumin

1 Tbsp sweet Spanish paprika

1. Combine all ingredients into a crock pot and set aside for 2 hours on HIGH.

2. After two hours, switch to LOW for an additional ~3 hours.

Another variation of this recipe with 1 small, diced onion + rice + cornbread + cheddar cheese

Serve with: sweet potatoes, corn bread, butternut squash, brown rice, or tortilla chips for a more well rounded meal.

Topping ideas: cilantro, cheese, sour cream, plain Greek yogurt, pepitas, hot sauce, etc.

The topping pairings are endless! What are some of your favorites?

Tag me on Instagram when you try it out, @ATBNutrition, and use the #diningwithdiva hashtag so I can see your awesome creations!!




1. https://www.healthline.com/nutrition/turmeric-and-black-pepper#curcumin-absorption

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