Vegetarian Chili
Recipes Main Dish Quick and Easy Seasonal cooking Soups and stews Vegetarian
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.