Description
A hearty and flavorful homemade vegetarian chili packed with beans and vegetables, seasoned with chili powder, cumin, smoked paprika, and fresh cilantro. This satisfying dish is perfect for a cozy meal and can be customized with favorite garnishes like avocado, sour cream, or cheese.
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) 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
- 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 (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 7 to 10 minutes.
- Sauté the spices and garlic: Add the garlic, chili powder, cumin, smoked paprika, and oregano to the pot. Cook while stirring constantly until fragrant, about 1 minute.
- Add tomatoes, beans, and broth: Incorporate the diced tomatoes with their juices, rinsed and drained black beans and pinto beans, vegetable broth, and bay leaf. Stir well and bring the mixture to a gentle simmer. Maintain the simmer, stirring occasionally, for 30 minutes to allow flavors to meld.
- Blend part of the chili: Remove the chili from heat and discard the bay leaf. Transfer 1 ½ cups of the chili (including some liquid) to a blender, blend until smooth, then stir the blended mixture back into the pot. Alternatively, use an immersion blender or a potato masher to achieve a thicker consistency.
- Finish and serve: Stir in the chopped fresh cilantro and adjust seasoning with the vinegar and remaining salt (about ¼ teaspoon). Divide the chili into bowls and serve with your choice of garnishes such as cilantro, avocado, tortilla chips, sour cream, or cheddar cheese.
Notes
- This chili stores well in the refrigerator for up to 4 days and can be frozen for longer storage.
- You can adjust the amount of chili powder and spices to suit your heat preference.
- Vegetable broth can be substituted with water if preferred.
- For a smoother texture, blend more of the chili before serving.
- Use fresh lime juice instead of vinegar for a zesty variation.
