The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.
Ingredients
Vegan, Gluten free
∙ Serves 4-6
Produce
2 cans (15 ounces each) black beans
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes
1 Bay leaf
2 Carrots, medium
2 Celery, ribs
2 tbsp Cilantro, fresh
4 cloves Garlic
1 tsp Oregano, dried
1 can Pinto beans
1 Red bell pepper, large
1 Red onion, medium
Condiments
1 tsp Sherry vinegar or red wine vinegar or lime juice
Baking & spices
2 tbsp Chili powder
1 1/2 tsp Paprika, smoked
1/2 tsp Salt
Oils & vinegars
2 tbsp Olive oil, extra-virgin
Nuts & seeds
2 tsp Cumin, ground
Liquids
2 cups Vegetable broth or water