Vegetarian Chili

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Yield: 15 cups Prep 40 mins Cook 1 hr 30 mins Stand 8 hrs


  • 1 1/2 cups  dry black beans
  • 2 dried pasilla or ancho chiles
  • 1 7 ounce can chipotle chiles in adobo*
  • 1 tablespoon  vegetable oil
  • 3 cups  chopped onions
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 tablespoon  ground cumin
  • 1 tablespoon  minced garlic
  • 2 whole serrano chiles
  • 1 14 ounce can tomatoes, chopped
  • 1 tablespoon  salt
  • 1 10 ounce package frozen lima beans
  • Plain yogurt
  • Lime wedges
  • 1 1/2 cups  dry small red beans
  • 1 large butternut squash, peeled and cut into 3/4-inch dice (5 cups)
  • Flour tortillas


1. Soak beans in water to cover by 2 inches in large saucepan overnight. Drain.

2. Heat cast-iron skillet over medium-low heat. Remove stems and seeds from pasilla chiles. Toast chiles, turning, until fragrant and pliable, 2 minutes. Transfer to blender with 1/2 cup boiling water; puree. Set aside. Puree chipotles in adobo in clean blender until smooth. Reserve 2 tablespoons; refrigerate remaining for other use.

3. Heat oil in large Dutch oven over medium-high heat. Add onions and bell peppers; cook 10 minutes. Stir in cumin, garlic, and serrano chiles; cook 30 seconds. Add drained beans, pasilla puree, reserved chipotle-in-adobo puree, and 6-1/2 cups water. Bring to boil; reduce heat. Cover and simmer until almost tender, 1 hour.

4. Stir in tomatoes and their liquid, squash, and salt. Return to boil; reduce heat. Cover and cook 10 minutes. Add lima beans and cook 20 minutes more. Remove serrano chiles. Serve with dollops of yogurt, lime wedges, and tortillas. Makes 15 cups.


  • Chipotle chiles in adobo and dried chiles are available at many large supermarkets or Mexican markets.

Nutrition Facts

  • cal.(kcal)365,
  • Fat, total(g)3,
  • chol.(mg)2,
  • sat. fat(g)1,
  • carb.(g)70,
  • pro.(g)17,
  • sodium(mg)797,
  • Percent Daily Values are based on a 2,000 calorie diet
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