Vegetarian Chili
A hearty and flavorful vegetarian chili made with a variety of beans, vegetables, and spices. Perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 1/2 teaspoon salt
- 4 cloves garlic, pressed or minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 large can (28 ounces) 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
- 1 bay leaf
- 1 tablespoon sherry vinegar or red wine vinegar
- Freshly ground black pepper, to taste
Notes
This chili tastes even better the next day and freezes well for future meals.
Instructions
- 1
In a large Dutch oven or stockpot, warm the olive oil over medium heat until shimmering.
- 2
Add the chopped onion, bell pepper, carrot, celery, and salt. Stir to combine and cook until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- 3
Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant, about 1 minute.
- 4
Pour in the diced tomatoes with their juices, the drained black beans and pinto beans, vegetable broth, and bay leaf. Stir to combine.
- 5
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 30 minutes, stirring occasionally.
- 6
Remove the chili from heat, discard the bay leaf, and stir in the vinegar. Add salt and pepper to taste.
- 7
For a thicker chili, use an immersion blender to blend a portion of the chili, or mash some of it with a potato masher.
- 8
Serve hot with desired toppings.