Homemade Vegetarian Chili
Before cooking
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DefaultDefault source method
Steps as written in the recipe card.
5 steps11 min
Ingredient prep checklist
- Red Onion: 1 medium red onion, chopped
- Red Bell Pepper: 1 large red bell pepper, chopped
- Carrot: 2 medium carrots, chopped
- Ribs Celery: 2 ribs celery, chopped
- Salt: 1/2 teaspoon salt, divided
- Garlic: 4 cloves garlic, pressed or minced
- Diced Tomatoes: 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
- Black Beans: 2 cans (15 ounces each) black beans, rinsed and drained
- Pinto Beans: 1 can (15 ounces) pinto beans, rinsed and drained
- Cilantro: 2 tablespoons chopped fresh cilantro, plus more for garnishing
- Sherry Vinegar: 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
- Cilantro: Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
medium heat7 min-10 min
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 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Visual cue
until shimmering.
Step help
Step timer
7:00
Target: 7 min-10 min
Watch for
Timing7-10 minute
about 7 to 10 minutes
Visual cue
until shimmering.
Source
Homemade Vegetarian Chili
Homemade Vegetarian Chili
References
This step uses
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 ribs celery, chopped
- 1/2 teaspoon salt, divided
Full ingredient reference
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
chopped
- 1 large red bell pepper, chopped
chopped
- 2 medium carrots, chopped
chopped
- 2 ribs celery, chopped
chopped
- 1/2 teaspoon salt, divided
divided
- 4 cloves garlic, pressed or minced
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
with their juices
- 2 cans (15 ounces each) black beans, rinsed and drained
rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
rinsed and drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
plus more for garnishing
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
to taste
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.