Vegetarian Chili
Description
Try this vegetarian chili on your no meat Mondays. Your family will love it so much, you'll add it to your dinner rotation.
Ingredients
2 T. extra-virgin olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
1/2 t. salt, divided
4 cloves garlic, minced
1 to 2 T. chili powder
2 t. ground cumin
3/4 to 1 1/2 t. smoked paprika
1 t. dried oregano
28-30 oz. can diced tomatoes, with its juices
2-15 oz. cans black beans, rinsed and drained
15 oz. can pinto beans, rinsed and drained
2 c. vegetable broth or water
1 bay leaf
2 T. chopped fresh cilantro, plus more for garnish
1 - 2 t. sherry vinegar or red wine vinegar (or lime juice), to taste
Garnish choices: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated Cheddar cheese
Directions
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In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper, carrots, celery and 1/4 t. salt; stir. Cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 - 10 minutes.
Add the garlic, chili powder, cumin, smoked paprika and oregano; cook until fragrant while stirring constantly, about 1 minute.
Add the tomatoes and its juices, black and pinto beans, vegetable broth and bay leaf; stir;let the mixture come to a simmer. Cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
Remove from the heat; discard the bay leaf.
For the best texture and flavor, transfer 1 1/2 cups to a blender, making sure to get some of the liquid. Blend until smooth, watching out for hot steam; pour back into the pot.
Or, you could blend the chili briefly with an immersion blender, or mash the chili with a potato masher until reaching the desired consistency.
Add the chopped cilantro; stir; mix in the vinegar, to taste. Season with salt, to taste.
Serve with your favorite garnishes.
4-6 servings.