Recipe: Homemade Vegetarian Chili

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) 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

Heat olive oil in a large pot over medium heat and add onion, bell pepper, carrots, celery, and ¼ teaspoon salt. Cook until vegetables are tender.
Stir in garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant.
Add diced tomatoes with juices, black beans, pinto beans, vegetable broth, and bay leaf. Bring to a simmer and cook for 30 minutes.
Remove from heat, discard the bay leaf, and blend a portion of the chili until smooth, then return it to the pot.
Stir in cilantro and vinegar to taste, adjusting salt as needed. Serve with desired garnishes.

Servings

4 to 6 servings

Calories

250

Total fat

Total carbohydrates

40g

Total protein

15g

Sodium

400mg

Cholesterol

0mg