Preparation Info

Vegetarian Chipotle Chili

Made With Our

Spicy Corn Relish

Item: 261608


  • 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.