You will be surprised to know how simple pantry ingredients turn the vegetables into a delicious vegetarian chili. As a bonus, this quick and easy chili is gluten free and dairy free too unless you use sour cream or glutinous garnishes. This is one of our finest recipes for a light Sunday dinner.
RecipeSavants.comYou will be surprised to know how simple pantry ingredients turn the vegetables into a delicious vegetarian chili. As a bonus, this quick and easy chili is gluten free and dairy free too unless you use sour cream or glutinous garnishes. This is one of our finest recipes for a light Sunday dinner. Smart Recipes, American Recipes, Vegetables Recipes, RecipesVegetablesAmericanVegetarian ChiliPT1H15MServes 5
Ingredients:
2 Tablespoons Olive Oil1 Medium Red Onion1 Large Red Bell Pepper2 Medium Carrots2 Ribs Celery0.5 Teaspoon Salt4 Cloves Garlic2 Tablespoons Chili Powder2 Teaspoons Ground Cumin1.5 Teaspoons Smoked Paprika1 Teaspoons Dried Oregano28 Ounces Diced Tomatoes With Their Juices30 Ounces Black Beans15 Ounces Pinto Beans2 Cups Vegetable Broth1 Bay Leaf0.25 Cup Chopped Fresh Cilantro2 Teaspoons Lime JuiceIn a heavy-bottomed pan, heat oil over medium heat. Add onion, celery, carrot, bell pepper and 1/4 teaspoon of salt and sauté for about seven to ten minutes, stirring occasionally. Stir in garlic, oregano and spices and cook for about one minute. Stir in beans, tomatoes with juices, broth and bay leaf and bring to a boil. Reduce heat and simmer for about 30 minutes, stirring occasionally. Remove from heat.In a blender, add 1 1/2 cups of chili and pulse until smooth. Return the pureed chili to the pan with 2 tablespoons of cilantro and remaining salt and stir to combine. Serve hot with your desired garnishing. Suggested garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream, crème fraîche, grated cheddar cheese.
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