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This simple vegetarian chili boasts a smoky, complex flavor made with basic pantry staples, fresh vegetables, and spices! Recipe yields four large or six moderate servings of chili. It makes great leftovers, too!

Vegetarian Chili

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Servings 6

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 garlic cloves pressed or minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 (28-ounce) can diced tomatoes
  • 2 (15-ounce) cans black beans rinsed and drained
  • 1 (15-ounce) can pinto beans rinsed and drained
  • 2 cups vegetable broth or water
  • 1 bay leaf
  • 2 tablespoons chopped fresh cilantro plus more for garnishing
  • 1-2 teaspoons sherry vinegar or red wine vinegar or lime juice to taste
  • Garnishes: chopped cilantro, sliced avocado, tortilla chips, grated cheddar cheese, etc.

Instructions
 

  • 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.
  • Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  • 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. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
  • 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 portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  • Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt, to taste. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

Notes

Credit: Cookie and Kate