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Vegetarian chili

Rich, smoky vegetarian chili packed with beans, vegetables, and warm spices, simmered for deep comforting flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method

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 more for garnishing
  • 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice to taste
  • Garnishes: chopped cilantro sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Knife and cutting board
  • Measuring spoons and cups
  • Blender or immersion blender (optional)

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat.
  2. Add onion, bell pepper, carrots, celery, and ¼ teaspoon salt.
  3. Cook 7–10 minutes, stirring occasionally, until vegetables are tender and onion is translucent.
  4. Add garlic, chili powder, cumin, smoked paprika, and oregano.
  5. Cook 1 minute, stirring constantly, until fragrant.
  6. Add diced tomatoes with juices, black beans, pinto beans, vegetable broth, and bay leaf.
  7. Stir well and bring to a simmer.
  8. Reduce heat to maintain a gentle simmer.
  9. Cook uncovered for 30 minutes, stirring occasionally.
  10. Remove from heat and discard the bay leaf.
  11. Transfer 1½ cups of chili to a blender and blend until smooth, then return to the pot.
  12. Alternatively, use an immersion blender briefly or mash with a potato masher for thicker texture.
  13. Stir in chopped cilantro.
  14. Add vinegar or lime juice to taste.
  15. Adjust salt as needed.
  16. Serve in bowls with desired garnishes.