How To Make Homemade Vegetarian Chili
With simple and basic pantry ingredients plus fresh vegetables, and flavorful spices, you can make this healthy and irresistible vegetarian chili at home.
Serves:
Ingredients
- 2tbspextra-virgin olive oil
- 1red onion,chopped, medium
- 1red bell pepper,chopped, large
- 2carrots,chopped, medium
- 2celery ribs,chopped
- ½tspsalt,divided
- 4garlic cloves,pressed or minced
- 2tbspchili powder
- 2tbspground cumin
- 1½tspsmoked paprika
- 1tspdried oregano
- 28ozdiced tomatoes,or 2 small cans, with their juices
- 30ozblack beans,rinsed and drained
- 15ozpinto beans,rinsed and drained
- 2cupsvegetable broth,or water
- 1bay leaf
- 2tbspfresh cilantro,chopped, plus more for garnishing
- 1tspsherry vinegar,or red wine vinegar, or lime juice, to taste
Optional Garnishes:
- cilantro,chopped
- avocado,sliced
- tortilla chips
- sour cream,or crème fraîche
- cheddar cheese,grated
Instructions
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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.
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Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent for about 7 to 10 minutes.
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Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant while stirring constantly for about 1 minute.
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Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth, and bay leaf. Stir to combine and let the mixture come to a simmer.
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Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer for 30 minutes.
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Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1½ cups of the chili to a blender, making sure to get some of the liquid portions.
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Securely fasten the lid and blend until smooth then pour the blended mixture back into the pot.
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Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too.
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Divide the mixture into individual bowls and serve with garnishes of your choice.
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This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Nutrition
- Calories: 837.69kcal
- Fat: 8.85g
- Saturated Fat: 1.50g
- Monounsaturated Fat: 4.10g
- Polyunsaturated Fat: 2.15g
- Carbohydrates: 146.49g
- Fiber: 38.68g
- Sugar: 11.14g
- Protein: 48.64g
- Sodium: 483.04mg
- Calcium: 358.96mg
- Potassium: 3657.65mg
- Iron: 13.87mg
- Vitamin A: 306.64µg
- Vitamin C: 52.14mg
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