Meatless Chili Recipe
This hearty meatless chili simmers tender vegetables, smoky spices, and protein-packed beans into a rich stew. A partial blend creates a thick, cozy texture brightened with a splash of vinegar.
Equipment
- Dutch oven or heavy-bottomed pot
- Blender or immersion blender or potato masher
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion chopped
- 1 large red bell pepper chopped
- 2 medium carrots chopped
- 2 ribs celery chopped
- 1/2 teaspoon salt divided
- 4 cloves garlic pressed or minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 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
- 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 or crème fraîche, grated cheddar cheese, etc.
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, then add the onion, bell pepper, carrots, celery, and ¼ teaspoon of the salt. Cook for 7 to 10 minutes, stirring now and then, until the onion looks translucent and the vegetables are tender with lightly golden edges.
- Stir in the garlic, chili powder, cumin, smoked paprika, and oregano. Keep stirring for about 1 minute, until the spices smell intensely fragrant and no dry patches remain in the pot.
- Add the diced tomatoes with their juices, black beans, pinto beans, vegetable broth or water, and bay leaf, then bring the mixture to a simmer. Lower the heat as needed and simmer gently for 30 minutes, stirring occasionally, until small steady bubbles rise and the beans remain whole.
- Take the pot off the heat and remove the bay leaf, then blend 1 ½ cups of the chili with some of its liquid until smooth and stir it back into the pot. Use an immersion blender or potato masher instead if preferred, stopping when the chili looks thicker but still has plenty of whole beans.
- Stir in the chopped cilantro, then add vinegar, red wine vinegar, or lime juice to taste and season with the remaining salt as needed. The finished chili should coat the back of a spoon and taste brighter after the acidic finish.
Notes
Texture tip: Simmer the chili uncovered for 10 extra minutes or mash an additional cup of beans against the side of the pot if the consistency is too thin.
Storage: Store cooled leftovers in airtight containers in the refrigerator for up to 4 days, or freeze in freezer-safe containers for longer storage.
Flavor balance: Start with 1 teaspoon of vinegar or fresh lime juice and adjust upward to brighten the rich tomato and spice profile.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.