Vegetarian Bean Chili

You Will Need:

• 2 tablespoons olive oil

• 1 medium red onion, chopped

• 1 large red capsicum, chopped

• 2 medium carrots, chopped

• 2 ribs celery, chopped

• ½ teaspoon salt, divided, more to taste

• 4 cloves garlic, pressed or minced

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 ½ teaspoons smoked paprika

• 1 teaspoon dried oregano

• 1 large can diced tomatoes, with their juices

• 2 cans black beans, rinsed and drained

• 1 can pinto beans, rinsed and drained

• 2 cups vegetable broth or water

• 1 bay leaf

• 2 tablespoons chopped fresh coriander, plus more for garnishing

• 1 to 2 teaspoons red wine vinegar or lime juice, to taste

• Optional garnishes: chopped coriander, sliced avocado, tortilla chips, grated cheddar cheese, sour cream

How to Make:

1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery, and ¼ teaspoon of the salt. Cook, stirring often, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.

2. Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant while stirring constantly, about 1 minute.

3. Pour in the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth, 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.

4. For a thicker consistency, transfer about 1 ½ cups of the chili to a blender. Securely fasten the lid and blend until smooth, then pour the blended mixture back into the pot. Alternatively, use an immersion blender to briefly blend a portion of the chili.

5. Add the chopped cilantro and vinegar or lime juice. Stir to combine, then remove the pot from heat and discard the bay leaf. Add salt to taste.

6. Divide the chili into bowls and garnish as desired. Enjoy!