Name: Homemade Vegetarian Chili
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: 0.5 tbsp olive oil; 0.25 item onion; 0.25 item bell pepper; 0.5 g carrot; 0.5 g celery; 1 clove garlic; 0.5 tbsp chili powder; 0.5 tsp ground cumin; 0.38 tsp smoked paprika; 0.25 tsp oregano; 7 oz diced tomatoes; 3.75 oz black beans; 3.75 oz pinto beans; 0.5 cup vegetable broth; 0.25 item bay leaf; 0.5 tbsp cilantro; 0.25 tsp sherry vinegar

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Homemade Vegetarian Chili

Homemade Vegetarian Chili

A hearty and flavorful vegetarian chili made with basic pantry ingredients.

Source

Ingredients:

0.5
tbsp
olive oil
0.25
item
onion
0.25
item
bell pepper
0.5
g
carrot
0.5
g
celery
1
clove
garlic
0.5
tbsp
chili powder
0.5
tsp
ground cumin
0.38
tsp
smoked paprika
0.25
tsp
oregano
7
oz
diced tomatoes
3.75
oz
black beans
3.75
oz
pinto beans
0.5
cup
vegetable broth
0.25
item
bay leaf
0.5
tbsp
cilantro
0.25
tsp
sherry vinegar

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Instructions:

In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 0.25 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.
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
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.
Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1.5 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth, then 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. Divide the mixture into individual bowls and serve with garnishes of your choice.

Nutrition	Per Serving 681 g	Per 100g
Energy	501.8 kcal	74 kcal
Protein	23.4 g	3.4 g
Fibre	24.7 g	3.6 g
Salt	g	NaN g
Sugar	12.9 g	1.9 g
Carbohydrates	84.9 g	12.5 g
Fat	7.9 g	1.2 g

0.5
tbsp
olive oil
0.25
item
onion
0.25
item
bell pepper
0.5
g
carrot
0.5
g
celery
1
clove
garlic
0.5
tbsp
chili powder
0.5
tsp
ground cumin
0.38
tsp
smoked paprika
0.25
tsp
oregano
7
oz
diced tomatoes
3.75
oz
black beans
3.75
oz
pinto beans
0.5
cup
vegetable broth
0.25
item
bay leaf
0.5
tbsp
cilantro
0.25
tsp
sherry vinegar

In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 0.25 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.

Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

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.

Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1.5 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth, then 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. Divide the mixture into individual bowls and serve with garnishes of your choice.