Vegetarian Chili

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion – diced
• 2 medium carrot – diced
• 2 ribs celery – diced
• 1 medium red bell pepper – diced
• 4 cloves garlic – minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 0.25 tsp cayenne pepper
• 2 tbsp tomato paste
• 28 ounces canned diced tomatoes
• 2 cups vegetable broth
• 15 ounces canned kidney beans – drained and rinsed
• 15 ounces canned black beans – drained and rinsed
• 15 ounces canned pinto beans – drained and rinsed
• 1.5 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 1 tbsp lime juice
• fresh cilantro – chopped (for serving)
• sour cream – for serving
• cheddar cheese – shredded (for serving)

Instructions

1. Prep the vegetables: dice the onion, carrots, celery, and red bell pepper; mince the garlic.
2. Warm the olive oil in a large heavy pot over medium heat until shimmering, 1–2 minutes. Add the onion, carrots, celery, and bell pepper and cook, stirring occasionally, until softened and lightly browned, 8–10 minutes.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Stir constantly to bloom the spices, 1–2 minutes.
5. Stir in the tomato paste and cook 1 minute. Add the canned diced tomatoes and vegetable broth, scraping up any browned bits; bring to a simmer.
6. Add the canned kidney beans, canned black beans, and canned pinto beans. Return to a gentle simmer.
7. Reduce the heat to low, partially cover, and simmer, stirring occasionally, until the flavors meld and the chili is thick enough to mound on a spoon, 30–35 minutes.
8. Stir in the lime juice, then season with the kosher salt and black pepper to taste.
9. Ladle into bowls and serve hot with fresh cilantro, sour cream, and cheddar cheese.