Homemade Vegetarian Chili
, Serves 4 to 6
A hearty one-pot chili of black and pinto beans, smoky spices and vegetables, partly blended for a thick body.
| 2 tbsp extra-virgin olive oil | Sauté vegetables 7-10 min | Stir in garlic & spices, 1 min | Add tomatoes, beans, broth, bay leaf; simmer 30 min | Remove bay leaf; blend 1 1/2 cups, return | Stir in cilantro, vinegar & salt | Serve with garnishes |
| 1 medium red onion, chopped | ||||||
| 1 large red bell pepper, chopped | ||||||
| 2 medium carrots, chopped | ||||||
| 2 ribs celery, chopped | ||||||
| 1/4 tsp salt (with the vegetables) | ||||||
| 4 cloves garlic, pressed or minced | ||||||
| 2 tbsp chili powder | ||||||
| 2 tsp ground cumin | ||||||
| 1 1/2 tsp smoked paprika | ||||||
| 1 tsp dried oregano | ||||||
| 800 g canned diced tomatoes, with juices (or 2 cans, 425 g each) | ||||||
| 2 cans (425 g each) black beans, rinsed and drained | ||||||
| 1 can (425 g) pinto beans, rinsed and drained | ||||||
| 480 ml vegetable broth or water | ||||||
| 1 bay leaf | ||||||
| 2 tbsp chopped fresh cilantro | ||||||
| 1 to 2 tsp sherry vinegar, red wine vinegar or lime juice, to taste | ||||||
| 1/4 tsp salt (to taste, at the end) | ||||||
| Garnishes: cilantro, avocado, tortilla chips, sour cream, grated cheddar |
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