Easy Veggie Chili
Prep Time: 20 minutes Cooking Time: 45 minutes Yields: 6 people
- 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
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 large can (28 ounces) or 2 small cans (15 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
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1 to 2 teaspoons red wine vinegar or lime juice, to taste
- Garnishes: chopped cilantro, sliced avocado, sour cream, grated cheddar cheese, etc.
- In a large, heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, paprika and oregano. Cook and stir constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, and vegetable broth. Stir to combine and simmer gently, for 30 minutes. Remove from heat.
- For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, blend the chili briefly with an immersion blender, or mash with a potato masher until it reaches a chili-like thickness.)
- Add the chopped cilantro, stir to blend, and then mix in the vinegar to taste. Add more salt to taste. Divide into individual bowls and serve with garnishes of your choice. Keeps well in the refrigerator for about 4 days.