Vegetarian Chili

Serving Size: 10

While the ingredients in this chili recipe are sbasic, the flavor is anything but, with the addition of smoked paprika for an extra-savory, smoky note. With optional garnishes to accommodate GF, DF, and Vegan diets.

Recipe by: Cookie and Kate

Cook Times

Active Prep15

Hands-On Cook11

Hands-Off Cook30

Passive0

Total Time56

Recipe Serving Size10

Cooking Tools Required

5-quart saucepot, Cutting board, Measuring cups and spoons, Potato Masher, Sharp Knives, Top Stove

Ingredients

4 tablespoon extra-virgin olive oil
2 red onion medium chopped
2 red bell pepper large chopped
4 carrot medium chopped
4 stalk celery chopped
1 teaspoon Kosher salt divided
8 clove garlic pressed or minced
4 tablespoon chili powder
4 teaspoon ground cumin
3 teaspoon smoked paprika
2 teaspoon dried oregano
56 ounce canned diced tomatoes with their juices
60 ounce canned black beans rinsed and drained
30 ounce canned pinto beans rinsed and drained
4 cup vegetable broth
2 bay leaf
4 tablespoon fresh cilantro
2 teaspoon red wine vinegar

Optional garnishes:

fresh cilantro
avocado sliced
tortilla chips check label for GF
sour cream skip for dairy free and vegan
grated cheddar cheese skip for dairy free and vegan

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 1/4 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 1 1/2 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, too—I added 1/4 teaspoon more at this point. 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.

Reheating Instructions

Heat in the microwave on medium-high power until heated through or heat on stove top over medium heat.

Nutrition