December 15, 2017
Hearty Vegetarian Chili
It has been absolutely freezing this past week and all I’ve wanted to do was make warm comfort food and curl up on the couch every night. Which to be honest is pretty much what I’ve done. This week’s favourite dish is a simple, hearty vegetarian chili recipe that I adapted a bit from one of my favourite food blogger’s Cookie + Kate. It’s a one pot wonder and hits the spot on those cold winter days!
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- ½ teaspoon salt, divided
- 4 cloves garlic, pressed or minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes*, with their juices
- 1 can (15 ounces each) kidney beans, rinsed and drained
- 1 can (15 ounces) white beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups vegetable broth
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- Squeeze of lime to serve
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
- 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 and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained 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 do what I did, which was use an immerserian blender and blend for less than a minute. Having 1/4 of the chili blended really helped give it that meaty texture!
- Add the chopped cilantro, stir to blend. Add salt and pepper to taste.
- Serve with your favourite chili garnishes of your choice. This chili will keep well in the refrigerator for about 4 days.