Vegetarian Chili

Name: Vegetarian Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 5 servings
Cuisine: American
Ingredients: 2 tbsp extra-virgin olive oil; 1 medium red onion (chopped); 1 large red bell pepper (chopped); 2 medium carrots (chopped); 2 ribs celery (chopped); 1/2 tsp salt (divided); 4 cloves garlic (pressed or minced); 2 tbsp chili powder; 2 tsp ground cumin; 1.5 tsp smoked paprika; 1 tsp dried oregano; 28 oz diced tomatoes (1 large can with juices, or 2 small 15 oz cans); 2 cans (15 oz each) black beans (rinsed and drained); 1 can (15 oz) pinto beans (rinsed and drained); 2 cup vegetable broth (or water); 1 leaf bay leaf; 2 tbsp fresh cilantro (chopped, plus more for garnishing); 1 to 2 tsp sherry vinegar (or red wine vinegar or lime juice, to taste)

Smoky, complex vegetarian chili made with beans, tomatoes, and aromatic vegetables, finished with a splash of vinegar and fresh cilantro.

60 min total5 servingsAmerican

Ingredients

2 tbsp extra-virgin olive oil
1 medium red onion (chopped)
1 large red bell pepper (chopped)
2 medium carrots (chopped)
2 ribs celery (chopped)
1/2 tsp salt (divided)
4 cloves garlic (pressed or minced)
2 tbsp chili powder
2 tsp ground cumin
1.5 tsp smoked paprika
1 tsp dried oregano
28 oz diced tomatoes (1 large can with juices, or 2 small 15 oz cans)
2 cans (15 oz each) black beans (rinsed and drained)
1 can (15 oz) pinto beans (rinsed and drained)
2 cup vegetable broth (or water)
1 leaf bay leaf
2 tbsp fresh cilantro (chopped, plus more for garnishing)
1 to 2 tsp sherry vinegar (or red wine vinegar or lime juice, to taste)

Instructions

1
In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent.
8 min
2
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly.
1 min
3
Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer.
30 min
4
Remove the chili from the heat and discard the bay leaf. Transfer 1½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. Alternatively, use an immersion blender or mash with a potato masher until thicker and more chili-like.
5
Add the chopped cilantro, stir to combine, and then mix in the vinegar to taste. Add salt to taste as needed. Divide into bowls and serve with garnishes of choice.