Easy Chipotle Bean Chili

This easy chipotle bean chili is a hearty, smoky, and deeply satisfying vegetarian meal made with dried beans, chipotle peppers, and a rich tomato base. Whether cooked low and slow on the stovetop or in a slow cooker, this one-pot chili is comfort food at its best—perfect for cozy dinners or meal prep.

Why You’ll Love This Recipe

• No soaking required for dried beans

• Rich, smoky flavor thanks to chipotle in adobo

• Hands-off cooking—let the stovetop or slow cooker do the work

• Great for meal prep—it freezes beautifully

• Completely vegetarian and high in fiber

• Easily adjustable heat level

• Flexible with beans and veggies

• Works with both dried or canned beans

• Perfect for topping with avocado, sour cream, jalapeños, and more

• A full-flavored dish that even meat-lovers will enjoy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Avocado oil

• Onion

• Mushrooms

• Garlic

• Chili powder

• Ground cumin

• Fine sea salt

• Chipotle peppers in adobo sauce

• Crushed tomatoes (canned)

• Dried beans (black, pinto, kidney, or a mix)

• Water

• Frozen corn

• Red wine vinegar

Optional toppings: Lime wedges, guacamole, sour cream, pickled jalapeños, chopped onion, cilantro, tortilla chips, or warm tortillas

Directions

Stovetop Method:

1. Heat avocado oil in a large pot or Dutch oven over medium heat.

2. Add chopped onion and mushrooms. Cook until the onions are soft and translucent.

3. Stir in garlic, minced chipotle peppers, chili powder, cumin, and salt. Cook for 1 minute to bloom the spices.

4. Add crushed tomatoes and stir, scraping any browned bits from the bottom.

5. Rinse and drain the dried beans, then add them along with water. Bring to a boil, then reduce to a gentle simmer.

6. Cover and cook for 2½ to 3 hours, stirring occasionally. Add more water if the chili gets too thick.

7. Stir in frozen corn and red wine vinegar. Cook for another 5 minutes until corn is heated through.

8. Taste and adjust seasoning. Serve hot with your favorite toppings.

Slow Cooker Method:

1. In a skillet, cook onions, mushrooms, garlic, chipotles, spices, and tomatoes as above.

2. Transfer the mixture to your slow cooker.

3. Add rinsed beans and 3½ cups of water. Stir well.

4. Cover and cook on HIGH for 6 to 7 hours. Add corn during the last 20 minutes.

5. Stir in vinegar before serving and adjust seasoning to taste.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time (stovetop): 2.5–3 hours
Cook time (slow cooker): 6–7 hours
Total time: 3 hours 15 minutes (stovetop), 7 hours 15 minutes (slow cooker)

Variations

• Use canned beans: Substitute 3 cans of cooked beans, drained. Skip most of the water and simmer for 30 minutes total.

• Make it spicier: Add an extra chipotle pepper or some adobo sauce from the can.

• Add more vegetables: Bell peppers, zucchini, or sweet potato cubes work well.

• Meaty twist: Add cooked ground beef or turkey for a non-vegetarian version.

• Swap tomatoes: Use fire-roasted tomatoes for a smokier flavor.

• Add quinoa or bulgur: Stir in ½ cup during the last 30 minutes of cooking for extra texture.

• Make it vegan: The base recipe is already vegan—just be sure to choose plant-based toppings.

• Finish with lime juice: A squeeze of fresh lime at the end adds brightness.

• Add cocoa powder: A teaspoon of unsweetened cocoa can deepen the flavor.

• Top with cheese: Shredded cheddar or a dairy-free alternative works great.

Storage/Reheating

Refrigerator:
Store leftover chili in an airtight container in the fridge for up to 5 days.

Freezer:
Freeze in individual portions for up to 3 months. Allow to cool completely before freezing.

Reheating:
Reheat in a pot over medium heat or in the microwave until hot throughout. Add a splash of water if the chili has thickened too much.

FAQs

Can I use canned beans instead of dried?

Yes. Use about 3 cans (15 oz each) of cooked beans, drained. Skip the long simmer and reduce added water to about ½ cup.

Do I need to soak the dried beans?

No soaking is required for this recipe. The long simmering time softens them perfectly. If you do soak, cooking time will be shorter.

What kind of beans work best?

A mix of black beans, kidney beans, and pinto beans works well, but you can use any dried beans you have.

Is this chili spicy?

It has a mild-to-medium heat from the chipotle peppers. Add more or less depending on your preference.

Can I make this chili in an Instant Pot?

Yes. Cook for 45 minutes on high pressure with a natural release of 20 minutes. Add corn and vinegar afterward.

How can I make this chili more smoky?

Use fire-roasted tomatoes, smoked paprika, or additional chipotle in adobo for a deeper smoky flavor.

Is this recipe vegan?

Yes, the chili itself is vegan. Just choose plant-based toppings to keep it that way.

What toppings go well with this chili?

Try guacamole, sour cream, shredded cheese, lime wedges, pickled jalapeños, chopped cilantro, or tortilla chips.

How do I thicken chili that’s too watery?

Let it simmer uncovered for the last 15–20 minutes. You can also mash some of the beans for a thicker texture.

Can I serve this to meat-lovers?

Absolutely. The umami from mushrooms and richness of chipotle make it hearty and satisfying, even without meat.

Conclusion

This easy chipotle bean chili is the perfect blend of bold flavor and wholesome comfort. Whether you’re feeding a crowd, meal prepping for the week, or just craving a warm bowl of something hearty, this recipe delivers every time. It’s customizable, freezer-friendly, and guaranteed to please vegetarians and meat-eaters alike. Grab your pot, toss in the ingredients, and enjoy the smoky, spicy goodness with your favorite toppings.

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