Vegetarian Chili

🥘 Ingredients

  • avocado
  • bay leaf
    1
  • black beans
    2 x 15 oz cans
  • carrots
    2 medium
  • celery ribs
    2
  • cheddar cheese
  • chili powder
    2 tbsp
  • diced tomatoes
    28 oz can
  • dried oregano
    1 tsp
  • extra-virgin olive oil
    2 tbsp
  • fresh cilantro
    2 tbsp
  • garlic cloves
    4
  • ground cumin
    2 tsp
  • lime juice
    1-2 tsp
  • pinto beans
    15 oz can
  • red bell pepper
    1 large
  • red onion
    1 medium
  • red wine vinegar
    1-2 tsp
  • salt
    1/2 tsp
  • sherry vinegar
    1-2 tsp
  • smoked paprika
    1/2 tbsp
  • sour cream
  • tortilla chips
  • vegetable broth
    2 c

🍳 Cookware

  • large Dutch oven
  • heavy-bottomed pot
  • potato masher
  1. 1
    Warm extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
    extra-virgin olive oil: 2 tbsp
  2. 2
    Add red onion (chopped), red bell pepper (chopped), carrots (chopped), celery ribs (chopped), and salt . Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about ⏱️ 7-10 minutes .
    red onion: 1 medium, red bell pepper: 1 large, carrots: 2 medium, celery ribs: 2, salt: 1/4 tsp
  3. 3
    Stir in garlic cloves (pressed or minced), chili powder , ground cumin , smoked paprika , and dried oregano . Cook, stirring constantly, until fragrant, about ⏱️ 1 minute .
    garlic cloves: 4, chili powder: 2 tbsp, ground cumin: 2 tsp, smoked paprika: 1/2 tbsp, dried oregano: 1 tsp
  4. 4
    Add diced tomatoes with juices, black beans (rinsed and drained), pinto beans (rinsed and drained), vegetable broth , and bay leaf . Bring to a simmer, then lower heat as needed and cook gently, stirring occasionally, for ⏱️ 30 minutes .
    diced tomatoes: 28 oz can, black beans: 2 x 15 oz cans, pinto beans: 15 oz can, vegetable broth: 2 c, bay leaf: 1
  5. 5
    Remove from heat and discard the bay leaf.
  6. 6
    For a thicker chili, blend 1 1/2 cups of chili with some of its liquid until smooth, then stir it back into the pot. Alternatively, use an immersion blender briefly or mash part of the chili with a potato masher .
  7. 7
    Stir in fresh cilantro (chopped). Add sherry vinegar , red wine vinegar , or lime juice to taste, then season with the remaining salt if needed.
    fresh cilantro: 2 tbsp, sherry vinegar: 1-2 tsp, red wine vinegar: 1-2 tsp, lime juice: 1-2 tsp, salt: 1/4 tsp
  8. 8
    Serve with toppings like fresh cilantro , avocado , tortilla chips , sour cream , or cheddar cheese .
    fresh cilantro, avocado, tortilla chips, sour cream, cheddar cheese
  9. 📝

    Source: https://cookieandkate.com/vegetarian-chili-recipe/