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Homemade Vegetarian Chili Recipe

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4.3 from 8 reviews

This homemade vegetarian chili is a hearty and flavorful dish that features a smoky and complex taste developed from pantry staples, fresh vegetables, and aromatic spices. Easy to prepare, it simmers to perfection in a heavy-bottomed pot, blending smooth and chunky textures for a satisfying meal that serves 4 to 6 people. Ideal for cold evenings or meal prepping, it stands out with fresh cilantro and a splash of vinegar for brightness, and it pairs well with a variety of garnishes like avocado, cheese, and tortilla chips.

Ingredients

Vegetables and Aromatics

  • 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
  • 4 cloves garlic, pressed or minced
  • 2 tablespoons chopped fresh cilantro, plus more for garnishing

Spices

  • ½ teaspoon salt, divided
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon dried oregano

Canned Goods and Liquids

  • 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
  • 1 to 2 teaspoons vinegar

Optional Garnishes

  • Chopped cilantro
  • Sliced avocado
  • Tortilla chips
  • Sour cream or crème fraîche
  • Grated cheddar cheese

Instructions

  1. Sauté Vegetables: In a large Dutch oven or heavy-bottomed pot heated over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery, and ¼ teaspoon of 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 Spices and Garlic: Stir in the pressed garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook while stirring constantly until the spices are fragrant, about 1 minute.
  3. Add Tomatoes, Beans, and Liquid: Pour in the diced tomatoes with their juices, drained black beans and pinto beans, vegetable broth, and add the bay leaf. Stir everything to combine thoroughly and bring the mixture to a simmer.
  4. Simmer the Chili: Reduce the heat as necessary to maintain a gentle simmer. Let the chili cook uncovered for 30 minutes, stirring occasionally to prevent sticking and encourage flavors to meld.
  5. Blend for Texture: Remove the pot from heat and discard the bay leaf. Transfer about 1 ½ cups of the chili, including some of the liquid, into a blender and blend until smooth, being careful with the hot steam. Return the blended mixture to the pot. Alternatively, blend briefly with an immersion blender or mash with a potato masher to your preferred texture.
  6. Add Fresh Cilantro and Vinegar: Stir in the fresh chopped cilantro and add 1 to 2 teaspoons of vinegar to brighten the flavors. Adjust seasoning with an additional ¼ teaspoon salt or to taste.
  7. Serve: Spoon the chili into individual bowls and garnish as desired with cilantro, sliced avocado, tortilla chips, sour cream, crème fraîche, or grated cheddar cheese. Chill leftovers in the refrigerator for up to 4 days or freeze for longer storage.

Notes

  • Use good-quality chili powder and smoked paprika for the best smoky flavor.
  • The blending step is optional but enhances the texture and thickens the chili.
  • The recipe can be easily doubled for a larger batch.
  • Vegetable broth can be substituted with water if desired, but broth adds more depth of flavor.
  • Garnishes like sour cream or cheese add creaminess but can be omitted for a vegan dish.
  • This chili keeps well refrigerated up to 4 days, or freezer safe for longer storage up to 3 months.

Find it online: https://recipeplenty.com/homemade-vegetarian-chili-recipe/