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Veg Chilli Recipe

2 years ago

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 veggie chilli
This tasty vegetable chilli recipe is so easy to make and perfect served with rice, tortilla chips and guacamole. This chilli has a Mediteranean twist.
veg-chilli
Votes: 1
Rating: 5
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Course Starters
Prep Time 20 minutes
Cook Time 35 minutes
Servings
people
MetricUS Imperial
Ingredients
Garnishing
Course Starters
Prep Time 20 minutes
Cook Time 35 minutes
Servings
people
MetricUS Imperial
Ingredients
Garnishing
veg-chilli
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large Dutch oven or 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 then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  2. Add the garlic, chili powder, cumin, smoked paprika (go easy on the paprika if you’re sensitive to spice) and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
  4. 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, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  5. Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days (I haven’t tried, but I bet it would freeze well, too).
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