Vegetarian Chili
A thick, spiced bean stew built on sautéed onions, garlic, tomato paste, and chili powder, with swappable vegetables and beans. Simmered low until flavors meld and texture turns rich and cohesive.
Ingredients
Method
Dice the onion, mince the garlic, and chop the bell pepper and celery into small, even pieces.
Heat olive oil in a large pot over medium-high heat. Add the diced onion and celery, sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the tomato paste, chili powder, and cumin. Stir to coat the vegetables evenly; cook for 1–2 minutes to bloom the spices.
Add the diced bell pepper, drained beans, and vegetable broth. Stir well and bring to a simmer.
Reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally, until the mixture thickens and flavors meld.
Season with salt, black pepper, and hot sauce to taste.
Ladle into bowls and serve warm with desired toppings.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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