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Vegetarian Chili

Vegetarian Chili

Erica Dinho
5 from 26 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main dish
Cuisine Colombian
Servings 4 servings
Calories 228 kcal


  • 2 cans 15 oz red beans, drained and rinsed
  • 2 cans 15 oz black beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • ½ tablespoon chipotle pepper in adobo
  • 3 tablespoons olive oil
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • 2 garlic cloves minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • ½ teaspoon ground oregano
  • 1 cup grated carrots
  • 2 cups water
  • 3 cups tomato purée
  • ½ tablespoon brown sugar
  • Salt and pepper
  • ½ cup chopped fresh cilantro


  • Put one can of the black beans in a food processor with the chipotle and adobo. Process until smooth and set aside.
  • Heat the oil in a medium pot over medium-high heat. Add the onion and cook for about 3 minutes. Then add the red bell pepper, garlic and carrots and cook for about 3 more minutes.
  • Reduce the heat to medium. Add the cumin, chili powder and oregano and cook for 30 seconds. Add all the beans, brown sugar and the tomato purée. Cook for 5 minutes.
  • Add the salt, pepper and water. Cook for 15 minutes more, stirring occasionally. Add the fresh cilantro and serve.


Calories: 228kcalCarbohydrates: 28gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 145mgPotassium: 1127mgFiber: 7gSugar: 14gVitamin A: 7778IUVitamin C: 49mgCalcium: 86mgIron: 5mg
Keyword how to make vegetarian chili, vegetarian chili recipe
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