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A close-up of a white bowl filled with rich Vegetarian Chili with Beans, topped with fresh cilantro.

Vegetarian Chili with Beans

This recipe makes a hearty vegetarian chili using black beans and pinto beans. It is cooked on the stovetop and is vegan as written.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Chili
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables and Aromatics
  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • 0.5 teaspoon salt, divided
  • 4 cloves garlic, pressed or minced
Spices
  • 2 tablespoons chili powder Scale back if sensitive to spice.
  • 2 teaspoons ground cumin
  • 1.5 teaspoons smoked paprika Scale back if sensitive to spice.
  • 1 teaspoon dried oregano
Beans and Liquid
  • 28 ounces diced tomatoes, with their juices Or 2 small cans (15 ounces each).
  • 2 cans black beans, rinsed and drained 15 ounces each.
  • 1 can pinto beans, rinsed and drained 15 ounces.
  • 2 cups vegetable broth or water
  • 1 bay leaf
Finishing Touches
  • 2 tablespoons chopped fresh cilantro, plus more for garnishing
  • 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice To taste.

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Blender or immersion blender

Method
 

  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 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.
  2. Add the garlic, chili powder, cumin, smoked paprika 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.
  4. Remove the chili from the heat and discard the bay leaf. Transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth, then pour the blended mixture back into the pot. Alternatively, blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker consistency.
  5. Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, using the remaining amount or more if needed. Divide the mixture into individual bowls and serve with garnishes of your choice.

Nutrition

Calories: 300kcalCarbohydrates: 50gProtein: 15gFat: 7gSaturated Fat: 1gSodium: 550mgFiber: 15gSugar: 10g

Notes

This chili recipe is vegan as written. Select vegan toppings like avocado and tortilla chips to keep it dairy free.
If you prefer less heat, start with half of the listed amounts for the chili powder, cumin, and smoked paprika, and add more to taste after the initial cooking period.

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