Ah, chili—it’s like a warm hug on a cold day, isn’t it? This vegetarian version, though, it sings with the vibrant symphony of beans, tomatoes, and spices. I remember last winter, the first spoonful felt like sunshine, right there in my kitchen, with the snow piling up outside.
Steps
- Heat olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, carrot, celery, and ¼ teaspoon of salt. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 7 to 10 minutes.
- Stir in the garlic, chili powder, cumin, smoked paprika, and oregano. Cook the mixture for about a minute, stirring constantly, until it becomes aromatic.
- Pour in the diced tomatoes with their juices, black beans, pinto beans, vegetable broth, and add the bay leaf. Stir everything together, bring to a simmer, and let it cook gently for 30 minutes, stirring occasionally.
- Remove the pot from heat and discard the bay leaf. Blend 1 ½ cups of the chili in a blender until smooth, then return it to the pot. Alternatively, use an immersion blender or mash with a potato masher to achieve a thicker texture.
- Stir in the chopped cilantro and vinegar. Adjust the salt to taste, adding about ¼ teaspoon if needed. Serve the chili in bowls with your preferred garnishes. Store leftovers in the refrigerator for up to 4 days or freeze for later use.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- ½ teaspoon salt, divided
- 4 cloves garlic, pressed or minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, plus extra for garnishing
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
- Optional garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
FAQ
- Can this vegetarian chili be made vegan and gluten-free?
- Yes, this chili is naturally vegan as long as you select vegan-friendly toppings like avocado and tortilla chips. It’s also gluten-free, so just ensure any additional toppings are gluten-free as well.
- How long can I store the leftover chili?
- Leftovers of this chili can be stored in the refrigerator for up to four days. You can also freeze it if you want to keep it for a longer period.
- What toppings do you recommend for this chili?
- You have a variety of topping options, including grated cheddar cheese, sour cream, diced avocado, crumbled tortilla chips, additional cilantro, and lime wedges.
- Is there a trick to enhancing the flavor of the chili?
- To achieve a richer flavor, blend a portion of the chili, which gives the impression that it has been simmering for hours. Adding a splash of sherry vinegar or lime juice at the end also adds a fresh and vibrant taste.
- How can I use leftover chili creatively?
- Leftover chili is versatile and can be used as a topping for nachos, baked potatoes, or oven-baked fries. You can also stuff it into burritos or quesadillas for a delicious meal.
Tips
- Blending Trick: Blend a small portion of the chili to give it a rich texture and flavor, as if it has been simmering for hours, even though it only needs about 30 minutes of cooking.
- Adjust Spices Carefully: If you are sensitive to spice or using particularly potent chili powder, consider starting with half the recommended amount and adjust to taste. This helps achieve a balanced spice level without overpowering the dish.
- Enhance Freshness: Add a splash of sherry vinegar, red wine vinegar, or lime juice at the end of cooking to introduce acidity and complexity, which brightens the overall flavor of the chili.
- Toppings Variety: Keep the chili vegan by choosing plant-based toppings like avocado and tortilla chips, or add dairy options like sour cream and cheddar cheese for a richer taste.
Equipment
- Dutch Oven or Heavy-Bottomed Pot – Essential for cooking the chili evenly and maintaining a steady simmer.
- Blender or Immersion Blender – Needed if you choose to blend a portion of the chili for a smoother consistency.
- Potato Masher – An alternative to blending for achieving a thicker texture in the chili.
