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

Steps

1. 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.
2. Add the garlic, chili powder, cumin, smoked paprika and oregano; cook until fragrant while stirring constantly, about 1 minute.
3. 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.