Vegetarian Chili

kidney beans

🥗Healthier: canned lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories and adds moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Chop the red onion, bell pepper, carrot, celery, and garlic into small pieces.

Add chopped vegetables to a bowl.

Remove the stem from the bell pepper, cut it down the middle, and remove the seeds before dicing.

Dice the carrot into half-moon shapes and add to the bowl with the other vegetables.

Dice the celery and add it to the bowl.

Mince the garlic separately to avoid burning it during cooking.

Heat olive oil in a Dutch oven and add the chopped vegetables.

Add a pinch of salt to the vegetables and sauté for 5 to 10 minutes until translucent.

Add minced garlic and sauté for about 30 seconds until fragrant.

Add 2 tablespoons of chili powder, 2 teaspoons of cumin, 2 teaspoons of paprika, and 1 teaspoon of oregano to the pot and sauté for about a minute.

Add a 28 oz can of diced tomatoes to the pot and stir.

Wash 2 cans of black beans and 1 can of pinto beans in a strainer, then add them to the pot.

Pour in 2 cups of vegetable broth and stir everything together.

Add 1 bay leaf to the pot.

Turn the heat up to bring the chili to a rolling boil, then reduce heat to a gentle simmer and cover for 30 minutes.

After 30 minutes, remove the bay leaf from the chili.

Take 2 cups of the chili and blend it in a blender until slightly chunky, then return it to the pot.

Roughly chop about 2 tablespoons of cilantro and add it to the pot along with the juice of 1 lime.

Add a pinch of salt to taste and mix everything together before plating.

Garnish with additional cilantro and a healthy dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary