Description
A hearty and flavorful homemade vegetarian chili packed with beans, vegetables, and warming spices. Perfect for a cozy meal and easily adaptable for vegan and dairy-free diets.
Ingredients
Scale
Vegetables and Aromatics
- 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
Canned Goods and Liquids
- 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
Fresh Herbs and Garnishes
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- Optional garnishes: 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 salt. Stir to combine and cook, stirring occasionally, until 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 oregano to the pot. Stir constantly and cook until fragrant, about 1 minute.
- Add liquids and beans: Pour in the diced tomatoes with their juices, the rinsed and drained black beans and pinto beans, vegetable broth, and add the bay leaf. Stir everything to combine and bring to a simmer. Maintain a gentle simmer, stirring occasionally, for 30 minutes, adjusting heat as needed.
- Blend for texture: Remove the chili from heat and discard the bay leaf. Transfer 1 ½ cups of the chili with some liquid to a blender, secure the lid, and blend until smooth while being careful of steam. Pour the blended mixture back into the pot. Alternatively, blend with an immersion blender or mash with a potato masher for a thicker consistency.
- Finish and serve: Stir in chopped fresh cilantro and vinegar to taste. Add additional salt if needed. Serve the chili in bowls with your choice of garnishes like cilantro, avocado, tortilla chips, sour cream, or cheese. Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- This chili is vegan as written; choose vegan toppings for a fully dairy-free meal.
- If sensitive to spice, reduce chili powder and spices by half and adjust to taste.
- Recommended canned tomatoes brand: Muir Glen for best flavor and BPA-free cans.
- For a variation, try butternut squash chipotle chili or sweet potato chili for similar hearty flavors.
- Leftovers store well in the refrigerator for about 4 days or can be frozen for extended storage.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
