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
- 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
- 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
- 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.
- Add garlic, chili powder, cumin, paprika, and oregano. Stir constantly for one minute.
- 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.
- Remove chili from heat. Transfer 1.5 cups of the chili to a blender and blend until smooth. Pour blended mixture back into chili.
- 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