Description
This homemade vegetarian chili is a hearty, flavorful dish packed with beans, vegetables, and warming spices. Perfect for a cozy meal, it combines a rich blend of chili powder, cumin, and smoked paprika with black beans, pinto beans, and diced tomatoes simmered to perfection. Garnish with fresh cilantro, avocado, and your favorite toppings for a satisfying and wholesome dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- ½ teaspoon salt, divided
- 4 cloves garlic, pressed or minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 large can (28 ounces) diced tomatoes with 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
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
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, red bell pepper, carrots, celery, and ¼ teaspoon 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: Stir in the garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook, stirring constantly, until fragrant, about 1 minute.
- Add tomatoes and beans: Add the diced tomatoes with their juices, black beans, pinto beans, vegetable broth, and bay leaf. Stir to combine and bring the mixture to a gentle simmer.
- Simmer the chili: Maintain a gentle simmer, stirring occasionally and reducing heat as necessary, for 30 minutes to allow flavors to meld.
- Blend part of the chili: Remove the bay leaf and transfer 1 ½ cups of chili, including some liquid, to a blender. Blend until smooth, watching out for hot steam. Return the blended mixture to the pot. Alternatively, use an immersion blender or mash with a potato masher until desired consistency.
- Finish and season: Stir in chopped fresh cilantro and add vinegar to taste. Add additional salt if needed, about ¼ teaspoon more. Mix well.
- Serve and garnish: Divide the chili into bowls and garnish with chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, and grated cheddar cheese as desired. Enjoy warm.
Notes
- This chili is naturally vegan; choose vegan-friendly toppings to keep it dairy-free.
- If sensitive to spice, reduce chili powder to half and adjust to taste.
- For best canned tomatoes, use BPA-free brands like Muir Glen for optimal flavor.
- Refrigerate leftover chili for up to 4 days or freeze for longer storage.
- Try variations like butternut squash chipotle chili or sweet potato chili for new flavors.
- The chili thickens nicely when part is blended or mashed, enhancing texture and richness.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
