Simple, easy and vegetarian (vegan) chili that is protein packed and loaded with beans, vegetables and aromatics. Super hearty, healthy and filling that will be loved by everyone in the family. Choose different topping to serve to make it your own!
Ingredients
1 can (15 ounces) black beans, rinsed and drained (about 1.5 cup cooked)
1 can (15 ounces) pinto beans or white beans, rinsed and drained (about 1.5 cup cooked)
1 can (15 ounces) crushed tomatoes
4 cups (32 ounces) of vegetable stock
1.5 cup onion, chopped (about 1 large onion)
½ cup carrot, chopped (1 medium size)
½ cup celery, chopped (2 medium stalks)
1 cup red bell pepper, chopped (about 1 medium size)
⅓ cup sweet corn (fresh or frozen)
3 tablespoons jalapeno, chopped (1 medium size)
8-10 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon chipotle powder
1 teaspoon paprika
½ teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon cumin powder
½ teaspoon black pepper, freshly ground
1 ½ tablespoon hot sauce of your choice
1 tablespoon coconut sugar (or sweetener of your choice)
2 tablespoons lemon juice
2 teaspoons salt, divided (more if needed)
Method
In a large heavy bottomed pot or Dutch Oven, heat olive oil over medium heat. Add chopped onion, carrots, celery, red bell pepper, sweet corn and jalapeno along with two bay leaves. Cook covered for 5 minutes.
Next, add minced garlic and a teaspoon of salt. Stir to combine well and cook uncovered, stirring occasionally until the garlic is fragrant, about 4-5 minutes.
Lower the heat if needed and add the spices - chili powder, chipotle powder, paprika, smoked paprika, cumin powder, oregano and freshly ground black pepper. Cover with lid and cook until fragrant for about 8-10 minutes.
Add crushed tomatoes, hot sauce and coconut sugar (or your choice of sweetener) and let it simmer for 4-5 minutes.
Add drained black beans and white beans/pinto beans to the simmering mixture. Stir to combine.
Add vegetable stock and additional salt to your taste (make sure to taste test, vegetable stock usually has salt in it too). Stir to combine and let the pot come to simmer. Cover and cook for 20-25 minutes on medium heat, stirring occasionally in between.
Remove from heat and discard the bay leaf.
Blend 1-2 cups of chili in a blender (watch out when you blend hot liquids) or run an immersion blender for few seconds, making sure to blend just enough to maintain the chili texture. If using blender then add back the blended chili back into the pot. Alternatively, you could use potato masher and blend away till it reaches desired consistency.
Add lemon juice at last, taste test and adjust salt and pepper if needed. Add fresh chopped cilantro leaves and stir to combine.
Divide into individual bowl, serve hot with toppings or garnishes of your choice.
My Notes
MAKE IT VEGAN: This chili recipe is vegan as written. Choose vegan/dairy free toppings, such as avocado and tortilla chips. ADJUST SPICE LEVEL: If you are sensitive to spice or heat from the chili -you might want to scale back on the spices mentioned here. Start with half of the amounts listed and add more to taste. LEFTOVER:Once the hot chili comes to room temperature, store the leftover chili in an airtight container, preferably glass container in the refrigerator for up to 3-4 days. Reheat the chili in the microwave or over the stop top, you could add couple of tablespoons of water or vegetable stock to get the desired consistency.
I often enjoy the leftover chili with rice or in a burrito bowl. You could also spread it over nachos and then layer it with salsa and gauc if you like. Serves great inside a burrito or use it as filling inside quesadillas.
Recipe by at https://www.urbancilantro.com/vegetarian-chili/