You know those nights when you crave something warm and hearty, yet fresh and vibrant at the same time? That’s where this vegetable chili comes into play. It’s like a cozy sweater in a bowl, packed with colorful veggies that dance together in a symphony of flavors.
(Oh, and did I mention it’s all done in one pot? Less dishwashing, more Netflix time!
Steps
- Heat olive oil in a large pot over medium heat until it shimmers. Add chopped onion, bell pepper, carrot, celery, and ¼ teaspoon of salt. Cook while stirring occasionally until the vegetables are soft and the onion is clear, about 7 to 10 minutes.
- Stir in the garlic, chili powder, cumin, smoked paprika, and oregano. Keep stirring constantly and cook until the spices are fragrant, approximately 1 minute.
- Add the diced tomatoes with their juices, black beans, pinto beans, vegetable broth, and bay leaf. Stir well and bring the mixture to a simmer. Maintain a gentle simmer by reducing the heat as needed, and cook for 30 minutes, stirring occasionally.
- Remove the pot from heat and discard the bay leaf. Blend 1 ½ cups of the chili until smooth and return it to the pot, or use an immersion blender or potato masher to thicken the chili slightly.
- Stir in the chopped cilantro and add vinegar to taste. Adjust salt if needed, and then serve the chili in bowls with your choice of garnishes. Enjoy it immediately or store leftovers in the refrigerator for up to 4 days.
Ingredients
- 2 tablespoons of extra-virgin olive oil
- 1 medium-sized red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 stalks of celery, chopped
- ½ teaspoon of salt, divided
- 4 garlic cloves, minced or pressed
- 2 tablespoons of chili powder
- 2 teaspoons of ground cumin
- 1 ½ teaspoons of smoked paprika
- 1 teaspoon of dried oregano
- 1 large can (28 ounces) or two smaller cans (15 ounces each) of diced tomatoes, including their juices
- 2 cans (15 ounces each) of black beans, drained and rinsed
- 1 can (15 ounces) of pinto beans, drained and rinsed
- 2 cups of vegetable broth or water
- 1 bay leaf
- 2 tablespoons of fresh cilantro, chopped, plus extra for garnishing
- 1 to 2 teaspoons of sherry vinegar, red wine vinegar, or lime juice, to taste
- Chopped cilantro
- Sliced avocado
- Tortilla chips
- Sour cream or crème fraîche
- Grated cheddar cheese
FAQ
- How can I make this chili vegan or dairy-free?
- This vegetarian chili is already vegan as prepared. To maintain its vegan status, simply opt for dairy-free toppings such as sliced avocado or tortilla chips.
- What can I do with leftover chili?
- Leftover chili can be stored in the refrigerator for up to four days. It can be reheated and enjoyed as is, or used as a protein-rich addition to nachos, baked potatoes, or oven-baked fries. It also makes a great filling for burritos or quesadillas.
- What if I find the chili too spicy?
- If you are sensitive to spice or using particularly potent chili powder, start by using half of the recommended amount and adjust to taste. This way, you can control the heat level according to your preference.
- Can this chili be made gluten-free?
- Yes, the chili itself is gluten-free. Just be careful with your choice of toppings to ensure they are also free from gluten, like using gluten-free tortilla chips.
- How can I enhance the flavor of the chili?
- To boost the flavor, finish the chili with a splash of sherry vinegar, red wine vinegar, or lime juice, and add fresh cilantro for a vibrant taste. These additions provide acidity and complexity that elevate the dish.
Tips
- Enhance Flavor with Aromatics: Begin the chili by sautéing aromatics like onion, carrot, celery, and garlic. These simple ingredients lay a flavorful foundation for the chili, elevating its taste significantly.
- Blend for a Rich Texture: After simmering, blend a small portion of the chili to create a thicker, more cohesive texture, giving the impression it’s been cooking for hours rather than just 30 minutes.
- Finish with Acidity: Add a splash of sherry vinegar or lime juice before serving. This step introduces a refreshing acidity and complexity, brightening the overall flavor of the chili.
- Choose Toppings Wisely: To maintain a vegan or dairy-free chili, select toppings like avocado and tortilla chips. These additions not only adhere to dietary preferences but also enhance the dish with creaminess and crunch.
Equipment
- Dutch Oven or Heavy-Bottomed Pot: Essential for cooking the chili evenly and maintaining a consistent temperature.
- Blender or Immersion Blender: Used to blend a portion of the chili for achieving the desired texture.
- Potato Masher: An alternative to blending for thickening the chili, if you prefer a more manual method.
