Ingredients
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- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, diced
- 1 large red bell pepper, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves of garlic, smashed or minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon black pepper
- 1 (28-ounce can diced tomatoes, fire-roasted (do not drain)
- 3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, or garbanzo, drained and rinsed
- 2 cups no-added salt or low-sodium vegetable stock
- Garnishes: chopped cilantro, diced avocado, tortilla chips, sour cream or Greek yogurt, grated 2% cheddar cheese, and whatever else you enjoy!
Instructions
- Sauté your veggies. Heat the oil in a large pot over medium heat until shimmering. Add the onion, bell pepper, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes.
- Add the spices. Add the chili powder, cumin, smoked paprika, and black pepper and stir to coat the veggies. Cook until fragrant while stirring constantly, about 1 minute.
- Add the tomatoes, beans, and broth. Add the tomatoes and their juices, beans, and vegetable stock. Stir to combine.
- Bring to a boil, then simmer 30 minutes. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, about 30 minutes. If you prefer a looser chili, add up to 1 cup more broth. For an even thicker chili, you can blend the chili briefly with an immersion blender OR mash the chili with a potato masher. (When I reheat the chili I add a little more vegetable stock to help loosen it a bit as it reheats, so it’s not too thick).
- Serve with toppings of your choice. Spoon the chili into serving bowls and serve with the toppings of your choice. This chili will keep well in the refrigerator for about 3 days. Freeze the leftovers to enjoy another day!
- Prep Time: 10
- Cook Time: 30
- Category: Dinner