Chili sin Carne
A 45-minute vegetarian recipe for dinner.
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Ingredients
Main ingredients
- 50 g Red bell peppers
- ½ medium Carrots
- 40 g Celery
- 100 g Tomato sauce
- 100 g Pinto beans, canned
- 100 g Black beans, canned
- ½ Avocado
- 1 tbsp Sour cream
- 10 g Cheddar cheese
- 5 g Fresh coriander
Seasonings and other
- 1 tbsp Olive oil
- ½ small Red onion
- 1 clove Garlic
- a pinch Salt
- 50 ml Vegetable broth
- 1 tsp Red wine vinegar
- ¼ tsp Chili powder
- ¼ tsp Cumin, ground
- ¼ tsp Paprika powder
- ¼ tsp Oregano, dried
- 1 Bay leaf
Instructions
- Sauté the Vegetables
Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the chopped red onion, diced red bell pepper, finely chopped carrot, and sliced celery, along with a small pinch of salt. Stir occasionally for 7 to 10 minutes, or until the vegetables are tender and the onion is translucent.
- Add Garlic and Spices
Stir in the minced garlic, chili powder, cumin, paprika, and oregano. Continue cooking for about 1 minute, stirring constantly to toast the spices and release their aromas.
- Combine with Sauce and Beans
Pour in the tomato sauce, followed by the drained black beans, drained pinto beans, and vegetable broth. Add the bay leaf and bring the mixture to a gentle simmer. Lower the heat if necessary and let it cook for about 30 minutes, stirring occasionally to prevent sticking.
- Thicken the Chili
Remove the pot from the heat and discard the bay leaf. For a thicker consistency, transfer about 1 cup of the chili (including some liquid) to a blender and puree until smooth, then return it to the pot. Alternatively, use an immersion blender or mash with a potato masher until you reach your preferred texture.
- Season and Garnish
Return the pot to low heat if needed. Stir in the red wine vinegar and finely chopped fresh coriander. Taste the chili and adjust the salt or other seasonings as desired. Ladle it into bowls and top with grated cheddar cheese, a spoonful of sour cream, and sliced avocado. Enjoy while it’s hot.
