Description
A hearty and flavorful homemade vegetarian chili packed with vegetables, beans, and smoky spices. This comforting dish is easy to prepare on the stovetop and perfect for a nutritious meal that warms you up. It features a blend of black and pinto beans, fresh vegetables, and aromatic spices, finished with a touch of vinegar for brightness and served with your favorite garnishes.
Ingredients
Scale
Vegetables and Aromatics
- 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
- 4 cloves garlic, pressed or minced
Spices
- ½ teaspoon salt, divided
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1½ teaspoons smoked paprika
- 1 teaspoon dried oregano
Beans 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
- 1 bay leaf
Finishing Touches
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
- Optional garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese
Instructions
- Sauté 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, carrot, celery, and ¼ teaspoon of salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add Spices and Garlic: Stir in the pressed garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook while stirring constantly until the mixture is fragrant, about 1 minute.
- Simmer the Chili: Add the diced tomatoes with their juices, rinsed and drained black beans and pinto beans, vegetable broth, and bay leaf to the pot. Stir everything together and bring the mixture to a simmer. Reduce heat as needed to maintain a gentle simmer, cook uncovered, stirring occasionally, for 30 minutes to allow flavors to meld.
- Blend for Texture: Remove the chili from heat and discard the bay leaf. Transfer about 1½ cups of the chili to a blender (including some liquid) and blend until smooth, being careful of hot steam. Pour the blended mixture back into the pot. Alternatively, use an immersion blender or mash some of the chili with a potato masher for a thicker texture.
- Finish and Serve: Stir in the chopped fresh cilantro and add the vinegar of your choice to taste. Adjust salt as needed (about ¼ teaspoon more). Serve the chili hot in bowls with desired garnishes such as additional cilantro, sliced avocado, tortilla chips, sour cream, or grated cheddar cheese. Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
Notes
- The smoky flavor comes from pantry spices and fresh vegetables, making this chili rich and satisfying without meat.
- This recipe yields 4 large or 6 moderate servings.
- Leftovers reheat well and can be frozen for convenient future meals.
- Use vegetable broth for added depth or water to keep it lighter.
- Adjust chili powder based on desired spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 236
- Sugar: 7.6 g
- Sodium: 1072 mg
- Fat: 6.4 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 37.6 g
- Fiber: 10.3 g
- Protein: 10.9 g
- Cholesterol: 0 mg
