This vegetarian chili is gluten free and vegan, depending on your toppings, and full of smoky, complex flavor. I usually double this recipe in order to have plenty of leftovers. It also freezes well for future quick meals.
COOK 40 min | SERVES 4 - 6
INGREDIENTS
2 tablespoons olive oil
1 medium sweet onion, chopped
1 large red bell pepper, chopped
1 medium zucchini, chopped
2 ribs celery, chopped
1 cup butternut squash, chopped
½ teaspoon salt, divided
2 chipotles in adobo, seeded and chopped
4 cloves garlic, pressed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
1 teaspoon dried oregano
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf
2 tablespoons chopped fresh cilantro, plus more for garnishing
Juice from one lime
Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
INSTRUCTIONS
In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until simmering. Add the chopped onion, bell pepper, zucchini, celery, butternut squash, and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the chipotles in adobo, 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 heat.
For the best texture and flavor, mash the chili with a potato masher until it reaches a thick consistency.
Add the chopped cilantro, stir to blend, and then mix in the lime juice, to taste. Add salt to taste, too.
Divide the mixture into individual bowls and serve with garnishes of your choice.