Chili
When the temperature drops, there’s nothing more comforting than a hearty bowl of chili. This vegetarian version is one of my absolute favorites—warm, flavorful, and satisfying. Plus, it tastes even better the next day!
Whether you’re feeding a crowd or just meal-prepping for the week, this chili is a perfect choice. With the right toppings, you can easily make it vegan, and I promise, everyone will be coming back for seconds!
INGREDIENTS
3 tbsp olive oil
1 onion, diced
2 carrots cut to half-circles
2 ribs celery, diced
1 red bell-pepper, chopped
½ tsp salt
6 cloves garlic, minced
4 red thai chillies, minced
1 tbsp kashmiri chili powder (adjust to taste)
1 tbsp cumin powder
2 tsp paprika
2 tsp dried oregano
2 bay leaves
4 cups tomatoes, diced/ 2 15oz cans diced tomatoes
4 cups cooked black beans / 2 15oz cans black beans, washed and drained
4 cups cooked pinto beans / 2 15oz cans pinto beans, washed and drained
2 ½ cups vegetable broth
juice of ½ lime
garnishes of choice: cilantro, sour cream, cheddar cheese, tortilla chips
DIRECTIONS
Heat the olive oil in a heavy-bottomed pot. Once the oil is shimmering, add in the onions, carrot, celery, bell peppers, and salt. Cook till the veggies are slightly cooked- the onion has to become translucent.
Add in the garlic, red chillies, chili powder, cumin, paprika, and oregano. Add in the whole dried chipotle peppers, removing the stems, if using. stir and cook for a minute until garlic is fragrant.
Add in the diced tomatoes, black beans, pinto beans, vegetable broth, and bay leaves. Let this mixture come to a simmer. Continue to cook, let simmer for 30 minutes
Discard the bay leaf. Blend with an immersion blender within the pot, being sure to blend the whole dried chipotle peppers if using. You can also blend 1-2 cups in a blender separately if you don’t have an immersion blender.
Add the lime juice, and taste for salt.
Serve with your favored garnishes and enjoy!
