Vegetarian Chili


2 tablespoons extra-virgin olive oil

1 medium red onion, chopped

1 large red bell pepper, chopped

2 medium carrots, chopped

2 stalks 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

2 – 15 ounce cans fire roasted diced tomatoes, undrained

1 – 15 ounce can black beans, undrained

2 – 15 ounce cans kidney beans, undrained

1 – 15 ounce can white northern or cannellini beans, undrained

2 cups vegetable stock

Garnishes: sour cream or grated cheddar cheese


In a large Dutch oven or stock pot, warm the olive oil over medium heat until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

Add the diced tomatoes and their juices, the beans and their juices, vegetable stock and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.

Add salt to taste. Serves 6.

Note: You can use an envelope of McCormick chili seasoning instead of chili powder, cumin, paprika and oregano

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