Follow my recipes for the best vegetarian chili. Tasty!
INGREDIENTS
2 tablespoons extra-virgin olive oil
1/2 medium red onion, chopped
1 large red bell pepper, chopped
3 medium organic carrots, chopped
3 ribs organic celery, chopped
½ teaspoon salt
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
1 teaspoon dried oregano
1 can (15 ounce) fire roasted salsa and 1 can (15 ounce) diced tomatoes, with juices
2 cans (15 ounce) black beans, rinse and drain
1 cup of frozen or can corn
2 cups vegetable broth or water
1 bay leaf
fresh cilantro for garnishing
1 to 2 teaspoons red wine vinegar
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 ÂĽ teaspoon of the salt. Stir and cook, mixing occasionally, until the vegetables are tender. about 7 to 10 minutes should do it.
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook stirring constantly for about 1 minute.
Add the diced tomatoes and their juices, the drained black beans, corn, vegetable broth and bay leaf. Stir to 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 the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ 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.
Add vinegar and salt to taste. Enjoy!