Description
Barefoot Contessa’s vegetarian chili delivers hearty Mexican-inspired comfort with robust flavors and colorful ingredients. Packed with protein-rich beans, sweet bell peppers, and warm spices, this chili promises a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Vegetables:
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
Protein and Beans:
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
Seasonings and Liquids:
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt, plus 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 (28 ounces / 794 grams) diced tomatoes, with their juices
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons sherry vinegar, red wine vinegar, or lime juice, to taste
Garnishes (optional):
- Sliced avocado
- Tortilla chips
- Sour cream or crème fraîche
- Grated cheddar cheese
Instructions
- Warm extra virgin olive oil in a spacious Dutch oven or heavy-bottomed pot over medium heat (around 350°F or 175°C). Sauté diced onion, chopped bell pepper, sliced carrot, and minced celery with a quarter teaspoon (1.25 milliliters) of salt until vegetables soften and onions become translucent, approximately 7–10 minutes.
- Incorporate minced garlic, ground chili powder, ground cumin, smoked paprika, and dried oregano. Continuously stir for one minute to release aromatic flavors and prevent burning.
- Pour in diced tomatoes with their natural juices, rinsed black beans, drained pinto beans, vegetable broth, and add one whole bay leaf. Mix thoroughly and allow the mixture to reach a gentle simmer. Reduce heat and let the chili cook slowly for 30 minutes, occasionally stirring to prevent sticking.
- Remove the pot from heat and extract the bay leaf. For enhanced thickness, carefully transfer 1 ½ cups (355 milliliters) of the chili mixture to a blender and puree until smooth, then reintegrate into the pot. Alternatively, use an immersion blender to partially break down the chili directly inside the cooking vessel.
- Fold in freshly chopped cilantro and adjust with a splash of vinegar to balance flavors. Taste and season with additional salt if required.
- Ladle the steaming chili into serving bowls. Embellish with optional garnishes such as additional cilantro leaves, sliced avocado, crisp tortilla chips, dollop of sour cream, and freshly grated cheddar cheese according to personal preference.
Notes
- Dial up or down the heat by adjusting chili powder to match your spice tolerance.
- Broth is your secret weapon for controlling chili consistency – splash more if it feels too thick.
- Low and slow cooking transforms this dish, letting flavors meld and deepen dramatically.
- Personalize your bowl with creative toppings like crispy bacon bits, fresh cilantro, or tangy sour cream.
- Leftovers taste even better the next day as spices continue to develop and intensify.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg