Homemade Vegetarian Chili
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Cookie and Kate · by Cookie and Kate★ 4.9

Homemade Vegetarian Chili

NUTRITION · PER SERVING60M COOK
CAL 27%·PRO 52%
CARBS 86G64% OF CAL
24G FIBER47G OTHER15G TOTAL SUGAR
FAT 12G21% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A smoky and complex vegetarian chili made with beans, vegetables, and warming spices. It improves with time and makes excellent leftovers.

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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 1/2 teaspoon salt, divided
  • 4 cloves garlic, pressed or minced
  • 2 tablespoons chili powder*
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika*
  • 1 teaspoon dried oregano
  • 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
  • 1 bay leaf
  • 2 tablespoons chopped fresh cilantro, plus more for garnishing
  • 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
  • Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
PREP
20M
SODIUM
1709MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.