Vegetarian Chili


Hiiiii winter. You decided to join us via weird icy rain and general grayness. I can’t even be mad about it because it gave me an excuse to get waist deep in this chili.


Let me tell you all the reasons I LOVE this chili.


  • It seems like a lot of ingredients but they are all very basic, many of which you probably have already
  • You only have to simmer this chili for 30 minutes- pureeing a little of the chili gives it that “I swear I cooked this all day” look
  • It has an intense amount of flavor from the onion/celery/garlic/carrot base and all the chili/paprika/cumin/oregano- whoa


  • SO FILLING- hello beans!
  • Without garnish this is natural gluten free and vegan- garnish as needed to fit your dietary restrictions (which are none for me ergo cheddar cheese and homemade beer bread were readily available throughout chili consumption)


  • This is basically just a pile of vegetables- healthy comfort food makes me the most happy


You’ll need:

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 2 ribs celery, chopped
  • 2 medium carrots, peeled and chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1.5 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 can (28 ounces) diced tomatoes, with their juices
  • 2 cans (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • Salt
  • 2 cups vegetable broth
  • 1 bay leaf
  • 2 tablespoons chopped fresh cilantro, plus more for garnish
  • 2 teaspoons lime juice (or similar acid like red wine vinegar)
  • Garnish: cilantro, avocado, cheddar cheese, greek yogurt, carb, etc

To Make:

  1. In a large dutch oven or aggressively sized pot, warm olive oil over medium heat. Add onion, bell pepper, carrot, celery and pinch of salt. Cook, stirring occasionally, for 10 minutes.
  2. Add garlic, chili powder, cumin, paprika, and oregano. Stir constantly for one minute.
  3. Add tomatoes and their juice, black beans, pinto beans, vegetable broth and bay leaf. Stir to combine, bring the mixture to a simmer and continue cooking over a gentle simmer for 30 minutes.
  4. Remove chili from heat. Transfer 1.5 cups of the chili to a blender and blend until smooth.       Pour blended mixture back into chili.
  5. Add cilantro and lime juice. Season to taste with salt. Divide among individual bowls and garnish with desired topping.

Inspired by CookieandKate who is amazing

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