CookOS may earn a commission from Instacart orders.
This homemade vegetarian chili delivers smoky, layered flavor from basic pantry ingredients, fresh vegetables, and spices like smoked paprika and cumin. It's a simple weeknight meal that tastes even better the next day.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally.
Yes. This chili actually improves when made 1–2 days ahead, allowing flavors to meld. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Use regular paprika for a milder flavor, or add a pinch of liquid smoke to regular paprika for depth. Ancho chili powder also works well.
Yes. Stir in 1–2 cans (15 oz each) of drained beans like black beans or kidney beans during the last 10 minutes of cooking.
The vegetables should be tender, the oil should pool slightly on top, and the flavors should be well-integrated—usually 30–45 minutes of simmering.
Yes, as written. It contains no animal products—just vegetables, olive oil, and spices.
