Vegetarian Chili
This hearty vegetarian chili is packed with vegetables, beans, and bold spices. It’s smoky, rich, and comforting—perfect for cold nights, game days, or meal prep. Naturally gluten-free and easily vegan.
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, minced
2 tablespoons chili powder*
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika*
1 teaspoon dried oregano
1 (28-ounce) can or 2 (15-ounce) cans diced tomatoes, with juices
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf
2 tablespoons chopped fresh cilantro, plus more for garnish
1–2 teaspoons sherry vinegar, red wine vinegar, or lime juice
Optional toppings: avocado, tortilla chips, sour cream, grated cheddar cheese, etc.
Instructions
- In a large Dutch oven over medium heat, warm the olive oil. Add onion, bell pepper, carrot, celery, and ¼ teaspoon salt. Cook until softened, 7–10 minutes.
- Add garlic, chili powder, cumin, smoked paprika, and oregano. Stir for about 1 minute until fragrant.
- Stir in tomatoes with their juices, beans, broth, and bay leaf. Bring to a simmer. Reduce heat and cook for 30 minutes, stirring occasionally.
- Remove from heat and discard bay leaf. Blend 1 ½ cups of chili (with some liquid) in a blender until smooth. Stir blended portion back into the pot. (Or mash with a potato masher or use an immersion blender.)
- Stir in cilantro and vinegar or lime juice. Adjust salt to taste.
- Serve warm with desired toppings.
Notes
- *Start with less chili powder and paprika if you’re sensitive to spice or using very strong spices.
- Use no-salt-added canned ingredients or cook beans from scratch to reduce sodium.
- Freezes well for up to 3 months. Reheat on the stovetop or microwave.
Find it online: https://yumntasty.com/vegetarian-chili/
