Vegetarian Chili
Servings: 6 people
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Ingredients
- 3 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic sliced
- 2 carrots chopped
- 3 stalks celery chopped
- 1 red bell pepper chopped
- 2 cans 400 grams of diced or crushed tomatoes
- 1 can 400 grams of black beans
- 1 can 400 grams of mixed beans / kidney beans, pinto beans/ cannelini beans
- 2 tbsps tomato paste
- 2 cups vegetable stock
- salt & pepper to taste
- 2 teaspoons smoked paprika powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2-3 tablespoons fresh coriander, chopped and more for garnish
- 2 teaspoons red wine vinegar, or juice of a lime
To serve:
- slices of fresh avocado
- tortilla chips
Instructions
- In a dutch oven or large casserole, heat the olive oil and sauté the onions and garlic for a minute or two. Add the celery, carrots, and red bell peppers. Let it cook for about 5-6 minutes or until slightly tender. Then add the tomato paste, ground paprika, cumin, garlic powder, and oregano and continue cooking for another minute as the spices start to smell fragrant.
- Tip the canned tomatoes, chicken stock, and beans and let it come to a soft boil. Once boiling, lower the heat and simmer for 25 minutes, covered with a lid. Stir every 7 minutes or so to keep the bottom from sticking.
- After 25 minutes, scoop about a cup of the mixture into a blender and blend until it becomes this creamy consistency and pour it back into the casserole. You can also use a stick blender to blitz the chili for a couple times which gives this dish a thick texture. Lastly, add the chopped coriander and season with salt and pepper. Pour the red wine vinegar or lime juice and turn off heat.
- Serve warm with tortilla chips or brown rice, and a side of avocado slices.
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