My Favorite Vegetarian Chili

img_9065Hi Everyone! Today I will be sharing my absolute favorite vegetarian chili recipe. When I transitioned to vegetarianism I was kind of worried about not finding a good chili recipe since it’s probably one of my favorite foods ever. I searched high and low and tried so many different recipes and I believe I have found the best one. If you want to learn how to make it then just keep reading!

You don’t really need any special ingredients for this recipe, so it is relatively easy to make. Here is a list of the items you will need:

  • 2 tablespoons 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
  • 1½ 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 (personally I like kidney beans but you do you)
  • 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
  • Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream, grated cheddar cheese, etc.
Once you have the ingredients you’re ready to get started! Here are the steps on how to prepare everything.
  1. In a large pot over medium heat, add the olive oil, chopped carrot, onion, bell pepper,  celery, and 1/4 teaspoon of salt. Cook these ingredients by stirring these ingredients occasionally for about 7 to 10 minutes.
  2. Add the garlic, chili powder, cumin, paprika and oregano to the vegetable mixture and continue to occasionally stir it for about 1 minute.
  3. Add the diced tomato and the juice, the drained pinto (or kidney) and black beans, the vegetable broth, and 1 bay leaf. Combine all of these ingredients with the vegetable mixture and let it simmer for about 30 minutes. You might need to lower the heat occasionally to make sure you maintain a simmer and not a full on boil.
  4. Next, this may seem a little weird but it really helps with the texture of everything. Add 1 and 1/2 cups of the chilly mixture to a blender and blend it until smooth.
  5. Lastly, garnish it to your pleasing! I like to add cheese, cilantro, sour cream, and crushed tortilla chips. You could even make a cornbread to go along with this recipe because it really goes with it well.

And thats it! I really enjoy this recipe and I hope you do too.

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