Vegetarian Chili Recipe

Step 1: Chop all vegetables

Dice 1 medium red onion, 1 red bell pepper, 2 medium carrots (cut down middle, then into half-moon shapes), 2 celery ribs (diced), and mince 4 cloves of garlic.

Step 2: Sauté vegetables

Add 2 tbsp olive oil to a Dutch oven. Add chopped onions, bell pepper, carrots, and celery. Add 1/4 tsp salt. Sauté for 5-10 minutes until vegetables are translucent.

Step 3: Add garlic and spices

Add minced garlic and sauté for 30 seconds until fragrant. Then add 2 tbsp chili powder, 2 tsp ground cumin, 2 tsp smoked paprika, and 1 tsp dried oregano. Sauté for about 1 minute to combine all flavors.

Step 4: Combine with tomatoes and beans

Add a 28oz can of diced tomatoes. Rinse 2 cans of black beans and 1 can of pinto beans, then add them to the pot. Stir everything together.

Step 5: Add broth and simmer

Pour in 2 cups of vegetable broth and add 1 bay leaf. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Cover the Dutch oven and let it cook for 30 minutes.

Step 6: Remove bay leaf and blend

Take the chili off the heat. Carefully remove and discard the bay leaf. Scoop out approximately 2 cups of the chili into a blender. Pulse the blender a few times to achieve a chunky, not completely smooth, texture.

Step 7: Finish and season

Pour the blended chili back into the Dutch oven and mix well with the rest of the chili. Roughly chop 2 tbsp of cilantro and add it to the chili. Roll 1 lime on the cutting board to release its juices, then cut it in half and squeeze the juice into the chili. Add an additional 1/2 tsp of salt, or to taste.

Step 8: Serve and garnish

Ladle the vegetarian chili into bowls. Garnish with a sprinkle of fresh cilantro and 1-3 healthy dollops of sour cream.

• Dice vegetables small, no need to be too precise.

• Use the leading edge of your knuckle for safe cutting.

• Adding salt helps coax out vegetable flavors.

• Add garlic after other vegetables to prevent burning.

• Blend a portion of the chili to achieve a chunky, not soupy, texture.

• Roll lime before cutting to easily release juices.