Description
This homemade vegetarian chili is a flavorful and hearty dish packed with black beans, pinto beans, and a medley of fresh vegetables simmered with aromatic spices. It’s easy to prepare, vegan-friendly, and perfect as a comforting main course for any occasion.
Ingredients
Scale
Vegetables
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, pressed or minced
Spices and Seasonings
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt, divided
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
Canned and Other Ingredients
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 2 cups vegetable broth or water
Garnishes (optional)
- Chopped cilantro
- Sliced avocado
- Tortilla chips
- Sour cream or crème fraîche
- Grated cheddar cheese
Instructions
- Prepare the vegetables: 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, about 10 minutes.
- Add spices and garlic: Add the garlic, chili powder, ground cumin, smoked paprika, and dried oregano to the pot. Cook while stirring constantly until fragrant, about 1 minute.
- Combine tomatoes, beans, and broth: Add the diced tomatoes with juices, black beans, pinto beans, vegetable broth, and bay leaf to the pot. Stir well and bring the mixture to a simmer. Maintain a gentle simmer by reducing heat as needed, cooking for 30 minutes and stirring occasionally.
- Blend part of the chili: Remove the chili from heat and discard the bay leaf. Transfer about 1 ½ cups of the chili including some liquid to a blender and blend until smooth. Be cautious of hot steam. Pour the blended mixture back into the pot. Alternatively, use an immersion blender or mash with a potato masher to achieve a thicker consistency.
- Finish and season: Stir in the chopped fresh cilantro and vinegar to taste. Add the remaining ¼ teaspoon of salt or adjust according to preference. Mix well.
- Serve: Divide the chili into individual bowls and garnish with your choice of toppings such as chopped cilantro, sliced avocado, tortilla chips, sour cream, or grated cheddar cheese. Serve warm.
Notes
- This chili recipe is naturally vegan; choose vegan toppings like avocado and tortilla chips to keep it dairy-free.
- If you prefer less spicy chili or are using strong chili powder, reduce the amount by half initially and adjust to taste.
- For best tomato flavor and BPA-free cans, Muir Glen brand diced tomatoes are recommended.
- This chili stores well in the refrigerator for up to 4 days and can be frozen for longer storage.
- Try similar recipes like butternut squash chipotle chili or sweet potato chili for variety.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
