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.
Servings5 people
Prep Time20 minutes
Cook Time35 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium red onionchopped
- 1 large red bell pepper chopped
- 2 medium carrots chopped
- 2 ribs celerychopped
- ½ teaspoon Saltdivided
- 4 cloves garlicpressed or minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 small cans (15 ounces each) diced tomatoes*with their juices
- 2 cans (15 ounces each) black beansrinsed and drained
- 1can (15 ounces) pinto beans
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons chopped fresh cilantroplus more for garnishing
- 1-2teaspoons sherry vinegar or red wine vinegar or lime juiceto taste
Garnishing
Instructions
- 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.
- 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.
- 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.
- 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.)
- 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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