Homemade Vegetarian Chili

a superb chili recipe
A superb chili recipe
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Ingredients

2 tbsp Olive oil extra-virgin
1 Red onion medium, chopped
1 Red bell pepper large, chopped
2 Carrots medium, chopped
2 ribs Celery chopped
½ tsp Salt divided
4 cloves Garlic pressed or minced
2 tbsp Chili powder
2 tsp Cumin ground
1 ½ tsp Smoked Paprika
1 tsp Dried oregano
1 large can (28 oz) Diced tomatoes or 2 small cans (15 oz), with their juices
2 cans (15 oz each) Black beans rinsed and drained
1 can (15 oz) Pinto beans rinsed and drained
2 cups Vegetable broth or water
1 Bay leaf
2 tbsp Cilantro chopped fresh cilantro, plus more for garnishing
1-2 tsp Sherry vinegar or red wine vinegar or lime juice, to taste
To garnish
Cilantro chopped
Avocado sliced
Tortilla chips
Sour cream or crème fraîche
Cheddar cheese grated

Nutritional information

315
Calories
6.6g
Fat
0mg
Cholesterol
1543mg
Sodium
50.2g
Carbohydrate
15.5g
Protein
Ingredients
  • To garnish

Homemade Vegetarian Chili

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This Homemade Vegetarian Chili recipe is a superb meat free recipe. It is hearty and healthy and perfect for the vegetarian in your life! It is very easy to tweak this recipe to make it vegan too – simply use toppings which are dairy free as the chili itself is vegan.

My trick for perfect veggie chili texture is to blend a portion of the sauce. To do this, I transfer about 1½ cups of the chili to a blender, making sure to include some of the liquid. I then blend until smooth and then I return the smooth blended thickened mixture back into the saucepan. If you don’t have a blender, you can blend the sauce briefly using an immersion blender, or simply mash it with a potato masher until it reaches a thicker, more chili-like consistency.

To make Homemade Vegetarian Chili, you will need the following ingredients:

Ingridiens for Homemade Vegetarian Chili

Steps to make Homemade Vegetarian Chili

1

Cook the veggies

10

Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven. Add 1 medium chopped red onion, 1 large chopped red bell pepper, 2 medium chopped carrots, 2 chopped ribs of celery and ¼ teaspoon of the salt. Combine the ingredients and cook until the vegetables are tender, stirring occasionally for 7 to 10 minutes.

2

Add herbs

1

Add the 4 cloves of minced garlic, 2 tablespoons of chili powder, 2 teaspoons of ground cumin, 1 ½ teaspoons of smoked paprika and 1 teaspoon of dried oregano to the veggies. Cook while stirring constantly for about 1 minute, until fragrant.

3

Add tomatoes and beans

3

Add a can of diced tomatoes and their juices to the saucepan and add 2 drained cans of black beans and 1 drained can of pinto beans, 2 cups of vegetable broth and a bay leaf. Stir to combine and bring the mixture to a simmer.

4

Cook for 30 minutes

30

Simmer gently, while stirring occasionally for 30 minutes.

5

Remove bay leaf

1

Take the saucepan of chili from the heat and discard the bay leaf.

6

Blend some sauce

2

Transfer 1½ cups of the chili sauce to a blender, including some of the liquid. Fasten the lid securely and blend until smooth. Return the blended mixture to the saucepan.

7

Add cilantro and vinegar

1

Add 2 tablespoons of chopped cilantro and stir to combine, before mixing in 1-2 teaspoons of vinegar and ¼ teaspoon of salt, to taste.

8

Serve

2

Serve in individual bowls, garnished with your favorite toppings - I like sliced avocado, tortilla chips and sour cream.

This Homemade Vegetarian Chili is a delicious vegetarian recipe which is easy to make vegan if you like. Try it soon and come back to leave a comment telling me what you think.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Great recipe! Thanks for sharing!

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