Description
This Homemade Vegetarian Chili is a hearty and flavorful dish made with a variety of vegetables, beans, and aromatic spices. Slow simmered to perfection in a Dutch oven, it offers a smoky, complex flavor that’s perfect for a satisfying meal. The chili is thickened by blending a portion of the mixture and garnished with fresh cilantro and optional toppings such as avocado, sour cream, or cheese.
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
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
Spices and Seasonings
- ½ teaspoon salt, divided
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1½ 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
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
Optional Garnishes
- chopped cilantro
- sliced avocado
- tortilla chips
- sour cream or crème fraîche
- grated cheddar cheese
Instructions
- Sauté 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 the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add Spices and Garlic: Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook while stirring constantly until fragrant, about 1 minute.
- Add Tomatoes, Beans, and Simmer: Stir in the diced tomatoes with their juices, black beans, pinto beans, vegetable broth, and bay leaf. Bring the mixture to a simmer. Continue cooking, stirring occasionally and adjusting heat as needed, for 30 minutes to allow flavors to meld.
- Blend for Texture: Remove the chili from heat and discard the bay leaf. Transfer 1½ cups of the chili (including some liquid) to a blender. Secure the lid and blend until smooth, being careful of hot steam. Pour the blended mixture back into the pot. Alternatively, an immersion blender can be used or mash with a potato masher for desired consistency.
- Finish and Serve: Stir in the chopped fresh cilantro and vinegar to taste. Add additional salt if needed (about ¼ teaspoon). Divide the chili into bowls and garnish with your choice of toppings such as cilantro, avocado, tortilla chips, sour cream, or cheese. Serve warm.
Notes
- The smoky, complex flavor of this vegetarian chili comes from simple pantry spices and fresh vegetables, making it a wholesome and delicious meal.
- This recipe yields 4 large or 6 moderate servings, perfect for leftovers or meal prep for several days.
- For thicker chili consistency, blending or mashing a portion is key.
- Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
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
