Today is National Chili Day and we would like to share with you a vegetarian version of this classic meal.
The ingredients that you will need:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 large bell pepper, chopped
- 2 medium carrots, chopped
- ½ teaspoon salt, divided
- 4 cloves garlic, pressed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 large can ( 28 ounces ) diced tomatoes with their juices
- 2 cans ( 15 ounces ) black beans, rinsed and drained
- 1 can ( 15 ounces ) pinto beans, rinsed and drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream, grated cheddar cheese
In a large heavy-bottomed pot over a medium heat warm the olive oil until it simmers
Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of salt
Stir to combine to combine and then stir occasionally for about 7 – 10 minutes
Add the garlic, chili powder, cumin, smoked paprika and oregano
Cook for about a minute
Add the diced tomatoes and their juices, the rained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let mixture simmer for about 30 minutes.
Remove chili from the heat and take out the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender. Blend until smooth watch out for hot steam. Pour the blended mixture back the pot.
Add the chopped cilantro, stir to combine and them mix in the vinegar. Add salt to taste.
Serve by placing the mixture into individual bowls and server with garnishes of your choice.
Total time to prepare 1 hour.
Serves 4 – 6 people.
Enjoy !
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