Servings: 6
Calories: 300kcal
Equipment
- Large pot
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large 28-ounce can or two small (15-ounce) cans diced tomatoes**, including juices
- 2 15-ounce cans black beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained
- 2 cups vegetable broth or filtered water
- 1 dried bay leaf
- 2 tablespoons freshly chopped cilantro plus more for garnish
- 1 to 2 teaspoons sherry vinegar red wine vinegar, or fresh lime juice (to taste)
- ½ teaspoon chipotle chili flakes for a smoky kick
- 1 teaspoon maple syrup to balance acidity
- 1 medium red onion finely chopped
- 1 large red bell pepper diced
- 2 medium carrots peeled and chopped
- 2 celery ribs sliced
- ½ teaspoon sea salt divided
- 4 garlic cloves minced or pressed
- 2 tablespoons chili powder*
- 2 teaspoons ground cumin
- 1½ teaspoons smoked paprika*
- 1 teaspoon dried oregano
Garnishes (optional):
- extra chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, shredded cheddar cheese, etc.
Instructions
Step 1: Sauté Vegetables
- In a large pot, heat the olive oil over medium heat. Add the finely chopped onions, bell peppers, carrots, and celery. Sauté for about 5–7 minutes or until the vegetables become soft. The onions should turn translucent, and the colors of the peppers will brighten.
Step 2: Add Garlic and Spices
- Next, toss in the minced garlic and sauté for an additional minute. Now add the chili powder, ground cumin, smoked paprika, and dried oregano. Make sure to stir them in well so that the spices coat the vegetables. This step builds the foundation for an aromatic flavor.
Step 3: Incorporate Beans and Tomatoes
- Now it's time to add the canned tomatoes along with their juices, rinsed black beans, and pinto beans. Stir well to combine all the ingredients. The tomatoes will add a juicy base that enhances the overall flavor.
Step 4: Add Liquid and Seasoning
- Pour in the vegetable broth (or filtered water) and add the bay leaf, chipotle chili flakes, maple syrup, and sea salt. Stir everything together. This is the moment when you'll start to see the chili come to life.
Step 5: Simmer
- Bring the pot to a boil, then reduce the heat to low and cover it. Allow the chili to simmer for at least 30 minutes. You can let it go longer for even more flavor development. Just be sure to stir it occasionally.
Step 6: Final Touches
- Once the chili is cooked, turn off the heat and remove the bay leaf. Stir in the sherry vinegar and fresh cilantro. Taste and adjust seasoning if needed—add more salt or vinegar if it feels necessary.
Step 7: Serve
- Ladle the chili into bowls and top with your choice of garnishes. I often use a sprinkle of cilantro, sliced avocado, and some crunchy tortilla chips. This adds another layer of texture and flavor.
Notes
- Soak Your Beans: If using dried beans instead of canned, soak them overnight. This helps in softening them and speeds up the cooking time.
2. Cook Slowly: Letting your chili simmer longer allows the flavors to deepen. If time permits, cook it for even two hours.
3. Heat Control: If your chili becomes too spicy, balance it out with a tiny bit of sugar or vinegar. Sometimes it’s the small tweaks that save the dish.
4. Garnish Generously: Don’t shy away from garnishing. Fresh herbs can elevate the dish. Try adding some chopped green onions or even a dollop of guacamole.
5. Storage Magic: This chili keeps well in the fridge for about a week. Make it in bulk, and you’ll have meals ready to go for days!
Nutrition
Calories: 300kcal | Carbohydrates: 40g | Protein: 15g | Fat: 7g | Fiber: 12g
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