This hearty vegetarian chili is packed with carrots, bell peppers and beans. The smokiness comes from canned chipotle peppers, which are smoke-dried jalapenos.

Yield: Serves 8.



  • 1 cup diced carrots
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 3 cloves garlic, chopped
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 can (28 oz/796 mL) diced tomatoes
  • 3 cans (19 oz/540 mL each) mixed beans, rinsed and drained
  • 2 tbsp chopped canned chipotle peppers in adobo sauce
  • Salt and freshly ground pepper


  1. Heat oil in a Dutch oven over medium heat.
  2. Add carrots, onion, green pepper, red pepper and garlic until tender; sauté for 7 minutes.
  3. Add chili powder and cumin; cook, stirring, for 2 minutes.
  4. Stir in tomatoes, beans and chipotle peppers. Bring to a boil.
  5. Reduce heat and simmer, stirring occasionally, until mixture is slightly thickened, about 30 minutes. 6. Season to taste with salt and pepper.
Nutritional analysis per serving:

calories, 229 calories, 3.2 g fat, 12.4 g protein, 40.6 g carbohydrate, 11.1 g fibre, 606 mg sodium

*Ingredient not included in nutritional analysis.


Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.