Description
This homemade vegetarian chili is a hearty, flavorful, and comforting dish made with a colorful medley of fresh vegetables, beans, and aromatic spices. Perfect for a nutritious weeknight meal, it features a smoky blend of chili powder, cumin, and smoked paprika, enriched with diced tomatoes and beans for protein and fiber. The chili is simmered slowly to develop deep flavors and finishes with a touch of fresh cilantro and vinegar for brightness. It can be customized with a variety of garnishes such as avocado, sour cream, or cheese and keeps well for leftovers or freezing.
Ingredients
Scale
Vegetables
- 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
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, divided
Liquids and Others
- 2 tablespoons extra-virgin olive oil
- 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
- 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 1/4 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.
- Toast the spices: Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook while stirring constantly until the mixture is fragrant, about 1 minute, being careful not to burn the spices.
- Simmer the chili: Add the diced tomatoes with their juices, drained black beans, pinto beans, vegetable broth, and bay leaf. Stir to combine and bring the mixture to a simmer. Adjust the heat to maintain a gentle simmer and cook uncovered, stirring occasionally, for 30 minutes to develop flavors.
- Blend for texture: Remove the chili from heat and discard the bay leaf. Transfer 1 1/2 cups of the chili along with some liquid to a blender, securely fasten the lid, and blend until smooth—watch out for hot steam. Alternatively, use an immersion blender or mash with a potato masher. Return the blended mixture to the pot, creating a thicker, more chili-like consistency.
- Season and serve: Stir in the chopped fresh cilantro and add 1 to 2 teaspoons of sherry vinegar, red wine vinegar, or lime juice to brighten the flavor. Adjust salt to taste, adding the remaining 1/4 teaspoon if desired. Divide the chili into bowls and add your choice of garnishes such as chopped cilantro, avocado slices, tortilla chips, sour cream, or grated cheddar cheese. Serve hot.
Notes
- The smoky and complex flavor comes from simple pantry spices and fresh vegetables, making this chili a healthy and satisfying meal.
- This recipe yields 4 large or 6 moderate servings, ideal for leftovers or meal prepping.
- The chili keeps well refrigerated for up to 4 days and freezes excellently for longer storage.
- You can adjust the heat and seasoning by varying the amount of chili powder or adding fresh jalapeños for spiciness.
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
