Recipe Detail

Homemade Vegetarian Chili

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  1. 2 tablespoons - extra-virgin olive oil
  2. 1 - medium red onion chopped
  3. 1 - large red bell pepper chopped
  4. 2 - medium carrots chopped
  5. 2 - ribs celery chopped
  6. 1/2 teaspoons - salt divided
  7. 4 cloves - garlic pressed or minced
  8. 2 tablespoons - chili powder
  9. 2 teaspoons - ground cumin
  10. 1 1/2 teaspoons - smoked paprika
  11. 1 teaspoons - dried oregano
  12. 1 - large can (28 oz.) OR 2 small cans (15 oz.) diced tomatoes with their juices
  13. 2 cans - 15 oz. black beans rinsed and drained
  14. 1 cans - 15 oz. pinto beans rinsed and drained
  15. 2 cups - vegetable broth or water
  16. 1 - bay leaf
  17. 2 tablespoons - chopped fresh cilantro plus more for garnish
  18. 1 teaspoons - to 2 tsp. sherry vinegar or red wine vinegar or lime juice to taste
  19. - garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or creme fraiche, grated che as desired


1. In a large Dutch oven or heavy-bottomed cooking pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until vegetables are tender and onion is translucent, about 7 to 10 minutes.

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

3. Add the diced tomatoes and their juices, drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking at a gentle simmer, stirring occasionally and reducing heat if necessary, for about 30 minutes.

4. Remove the chili from heat and discard bay leaf. For best texture and flavor, transfer 1-½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watching out for the hot steam), then pour the blended mixture back into the pot.
Note: 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.

5. Add the chopped cilantro, stirring to combine. Then mix in the vinegar or lime juice to taste. Add salt to taste, too.

6. Divide the mixture into individual bowls and serve with garnishes of your choice.

Note: This chili will keep well in the refrigerator for about 4 days or freeze it for longer storage.


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