Vegetarian Chili

I love a delicious bowl of chili during this time of year, and this simple recipe hits the spot!


Here’s what you’ll need:

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) 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

  • Toppings: sliced avocado, tortilla chips, sour cream grated cheddar cheese

INSTRUCTIONS:

  1. In a pot over medium heat, warm the olive oil. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 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 diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.

  4. Remove the chili from the heat and discard the bay leaf.

  5. Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. This chili will keep well in the refrigerator for about 4 days or you can freeze it for up to 3 months.


Recipe inspired and adapted by Cookie and Kate


NUTRITION

  • Serving Size: 1 serving (serves about 8)

  • Calories: 204

  • Sugar: 5.6g

  • Sodium: 911.7mg

  • Total Fat: 4g

  • Saturated Fat: 0.5g

  • Polyunsaturated Fat: 0.6g

  • Monounsaturated Fat: 2.6g

  • Trans Fat: 0g

  • Carbohydrates: 32.4g

  • Fiber: 9g

  • Protein: 8.4g

  • Cholesterol: 0mg