Chipotle Veggie Chili - Oregon Beach Magazine

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, chopped
• 5/8 teaspoon sea salt, divided
• 1/4 teaspoon pepper, divided
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can (14 ounces) diced fire-roasted tomatoes
• 1 can (14 ounces) red beans, drained and rinsed
• 1 can (14 ounces) pinto beans, drained and rinsed
• 1 cup vegetable broth
• 1 can (7 ounces) chipotles in adobo sauce
• 2 cans (15 ounces each) sweet corn with liquid
• 2 limes, juiced
• guacamole (optional)
• sour cream (optional)
• jalapeno slices (optional)
• cilantro (optional)