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Chipotle Chili

Nicole Kearsley
Hands down the best chili ever. I made this in my instantpot for 10 minutes with natural release!
4 from 3 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Mexican, Vegan
Servings 4 Servings


  • 2 tablespoons Canola Oil
  • 1/2 cup Onion Diced
  • 1/2 cup Carrot Diced
  • 2 cloves Garlic Minced
  • 1 1/2 cup Bell Peppers Diced
  • 1 Sweet Potato Diced
  • 1 cup Frozen Corn
  • 1 tablespoon Chili Powder
  • 1 1/2 teaspoons Cumin
  • 1 teaspoon Cinnamon
  • 1 teaspoon Cocoa Powder
  • 1 tablespoon Finely Chopped Chipotle Peppers in Adobo
  • 1 can Diced Tomatoes 28 oz with their liquid
  • 4 cups Black Beans Cooked
  • 1 tablespoon Salt and Pepper To taste


  • Heat a medium frying pan to medium-high. Once hot, add corn kernels and cook, not stirring until they begin to char slightly. Toss and continue to cook until the kernels have a good grill on them. Set a side.
  • Heat oil in a large pot over medium heat. Add onions and carrots and cook, stirring occasionally, about 3 minutes. Add sweet potato and peppers continue cooking 2 minutes more.
  • Stir in spices and chipotles, then add tomatoes, beans, charred corn and 1 cup water. Gently simmer over low heat, uncovered, for about 30 minutes or until the carrot and sweet potatoes are soft and then chili is thick and rich.


MAKE IT AHEAD: Chili always tastes better after a few hours, so it’s a great dish to make ahead!
*CHIPOTLE PEPPERS: If you like milder spicing, you can reduce the number of chipotles used.
**RELEASE: you can choose whether to go for manual release or natural release, depending on your time availability
Keyword plant based, vegan