Ingredients
Vegetables and Aromatics
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, pressed or minced
Spices and Seasonings
- ½ teaspoon salt, divided
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
Beans and Liquids
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 2 cups vegetable broth or water
Fresh and Finishing Ingredients
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
Optional Garnishes
- Chopped cilantro
- Sliced avocado
- Tortilla chips
- Sour cream or crème fraîche
- Grated cheddar cheese
Instructions
- Sauté Vegetables: In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, red bell pepper, carrot, celery, and ¼ teaspoon salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add Spices and Garlic: Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook while stirring constantly until fragrant, about 1 minute.
- Simmer Chili: Add the diced tomatoes with juices, rinsed and drained black beans and pinto beans, vegetable broth, and bay leaf. Stir to combine and bring the mixture to a simmer. Maintain a gentle simmer, stirring occasionally and adjusting heat as necessary, for 30 minutes to blend the flavors.
- Blend for Texture: Remove the chili from heat and discard the bay leaf. Transfer about 1 ½ cups of the chili with some liquid to a blender and puree until smooth, being cautious of hot steam. Pour blended chili back into the pot. Alternatively, use an immersion blender or mash with a potato masher to achieve a thicker consistency.
- Finish and Serve: Stir in chopped fresh cilantro and mix in vinegar to taste. Adjust salt by adding remaining ¼ teaspoon or to preference. Divide chili into bowls and garnish as desired with additional cilantro, avocado slices, tortilla chips, sour cream, or grated cheese. Serve warm. Refrigerate leftovers for up to 4 days or freeze for longer storage.
Notes
- You can substitute vegetable broth with water if needed.
- Adjust chili powder and smoked paprika to control heat and smokiness.
- Blending a portion of the chili gives it a thicker, creamier texture.
- Leftover chili freezes well—store in an airtight container for up to 3 months.
- For vegan garnish options, skip sour cream and cheese or use plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
