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Vegetarian Chipotle Chili View Larger

Vegetarian Chipotle Chili

Serves 6


  • 2 Tablespoons olive oil
  • 1 cup carrots, 1/4-inch dice
  • 1 cup red bell pepper, 1/2-inch dice
  • 1 cup green bell pepper, 1/2-inch dice
  • 1 cup onion, 1/2-inch dice
  • 1 small zucchini, 1/2-inch dice
  • 1 small summer squash, 1/2-inch dice
  • 2 teaspoons garlic cloves, minced
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon oregano
  • 28-ounces Italian style tomatoes, chopped
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1-2 Tablespoons chipotle chile in adobo sauce, chopped
  • 1-2 cups Stonewall Kitchen Spicy Corn Relish
  • Salt and pepper to taste
  • Tomato sauce, if needed
  • Sour cream
  • Chopped cilantro
  • Cheddar cheese, shredded


  1. Heat olive oil over medium-high heat in a large stockpot. Add carrots, red and green bell pepper, and onion. Cook 5 minutes. Add zucchini and summer squash and cook another 5 minutes, or until the vegetables are tender. Add garlic, chili powder, cumin, and oregano. Sauté 2 minutes. Add tomatoes, beans, chipotle chile and Spicy Corn Relish, season with salt and pepper.
  2. Simmer 30-60 minutes adding water or tomato sauce if needed. Serve hot with sour cream, chopped cilantro and Cheddar cheese.


Available to ship by October 30, 2014.

Spicy Corn Relish
Spicy Corn Relish Item: 261608 $6.95