While the ingredients in this chili recipe are super basic, the flavor is anything but. Simple ingredients can taste exceptional when starting with aromatics like onion, carrot, celery, and garlic. I added traditional chili spices and some smoked paprika for an extra-savory, smoky note. Canned beans and tomatoes contribute delicious plant-based protein and heft. Blending a small portion of the chili makes it look and taste like a chili that has been cooking all morning long, but it only needs about 30 minutes of simmering. That’s a little trick that I learned from my lentil soup, which is another cozy option for cold days. This is the simple vegetarian chilli recipe that you can follow, and this vegetarian chilli recipe is simple, and you will love it.
- 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 teaspoon 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.
Recipe That You Can Follow
- Warm the olive oil until it shimmers in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, bell pepper, carrot, celery, and ¼ teaspoon of salt. Stir to combine and cook, occasionally stirring, until the vegetables are tender and the onion is translucent about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant while constantly stirring, about 1 minute.
- Add the diced tomatoes and 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.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portions. d(Or, you can blend the chili briefly with an immersion blender or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.) Securely fasten the lid, blend until smooth (watch out for hot steam), and pour the blended mixture back into the pot.
- 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. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days, or you can freeze it for longer-term storage.
This is the simple vegetarian chili recipe that you can follow; and it is an easy recipe, and all the ingredients of the recipe are easily available. So make it and enjoy your winters with some of this awesome goodness.