Chipotle Adobo Vegan Chili with Fritos!

This smoky-flavored chili is so good you’ll never miss the meat!

½ cup extra-virgin olive oil (enough to generously cover bottom of pot)

2 large white onions, chopped

    Cook until softened and translucent

 

12 garlic cloves minced or crushed

    Cook 1-2 minutes

 

4 tsp. chili powder

    Cook 2-3 minutes until oil has taken on the color of the chili

 

3 or 4 chipotle peppers in adobo sauce (Goya), plus 3 tsp. adobo sauce

    Finely chop chipotle peppers

    Add 1 tsp crushed red pepper flakes plus 1/2 tsp of any other crushed red pepper flakes. We usually add one that’s a mix of habanero, jalapeño and other Mexican chili peppers.

    

    Spice it up option: if you like it spicier, double the amount of adobo chipotle peppers and crushed red pepper flakes. This makes a spicy chili that’s still flavorful.  

1 6-oz. can cup tomato paste

    Cook until it starts to stick to bottom of pan when scraped with spatula (almost burned)

 

2   28-oz. cans diced tomatoes (can be fire roasted or not)

    Gradually increase heat until simmering. Cook 10 minutes.

 

4  15-oz. cans pinto beans, drained and rinsed

4  tsp. salt

Freshly ground black pepper (to taste)

2 cups vegetable stock 

Simmer with splatter screen at least 30 minutes, until thickened

1 lime

    Add juice of lime at end of cooking

 

Fritos or other salty tortilla chips

    Serve with Fritos to mix in when eating

    Squeeze a wedge of lime to each bowl when serving