Homemade Vegetarian Chili

By Cookie and Kate · cookieandkate.com

4 to 6 servings

50 min

A hearty bean and vegetable chili thickened by blending, seasoned with cumin, chili powder and smoked paprika.

2 tablespoons / 30 ml extra-virgin olive oil	Sauté onion, pepper, carrot, celery, 7–10 min	Add garlic & spices, cook 1 min	Add tomatoes, beans, broth, bay leaf; simmer 30 min	Remove bay leaf, blend 1½ cups, return to pot	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 teaspoon salt (for sautéing)
4 cloves garlic, pressed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
1 large can (28 oz / 800 g) or 2 small cans (15 oz / 425 g each) diced tomatoes, with their juices
2 cans (15 oz / 425 g each) black beans, rinsed and drained
1 can (15 oz / 425 g) pinto beans, rinsed and drained
2 cups / 480 ml 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
1/4 teaspoon salt (to taste at finish)

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