Vegetarian Chili
Servings: 4 people + leftovers
- 2 tablespoons (2 tablespoons) olive oil
- 1 medium (1 medium) onion
- 1 large (1 large) carrot
- 1 rib (1 rib) celery
- 4 cloves (4 cloves) garlic
- 1 (1) bell pepper
- 2 teaspoons (2 teaspoons) smoked paprika
- 1½ teaspoons (1½ teaspoons) cumin
- ½ teaspoon (½ teaspoon ) chili powder or more to taste
- 1 teaspoon (1 teaspoon) dried oregano
- 3 cans (15 ounces each) (1200 grams) diced tomatoes
- 3 cans (15 ounces each) (720 grams) beans we add 2 cans black beans + 1 can kidney beans
- 1½ cups (375 grams) vegetable broth
- 1½ teaspoons (1½ teaspoons) salt or more to taste
- ¼ teaspoon (¼ teaspoon ) black pepper
- 4 cups (120 grams) spinach
- 3 tablespoons (3) balsamic vinegar or more to taste
Serves well with
- 4 servings (4 servings ) brown rice + sliced avocado, yogurt or sour cream, corn, cilantro, lime, and scallions.
- MAKE FLAVOR BASE: Heat 2 tablespoons olive oil in a large pot or Dutch oven.Add 1 medium onion, 1 large carrot, 1 rib celery (all chopped), and sauté for 3 minutes.Add 4 cloves garlic (pressed), 1 bell pepper (diced), 2 teaspoons smoked paprika, 1½ teaspoons cumin, and ½ teaspoon chili powder, and cook for two more minutes, stirring often.
- SIMMER: Pour in 3 cans (15 ounces each) diced tomatoes, 3 cans (15 ounces each) beans (drained), and 1½ cups vegetable broth, then season with 1 teaspoon dried oregano, 1½ teaspoons salt, and ¼ teaspoon black pepper.Simmer for about 30 to 40 minutes or until the chili thickens, then blend about 2 cups of chili for creaminess. Stir often.Finally, stir in 4 cups spinach and 3 tablespoons balsamic vinegar, let the spinach wilt, taste it, and adjust for salt and spiciness.
- SERVE: Serve with brown rice, quinoa, pasta, or tortilla chips.We recommend topping it with sour cream or Greek yogurt, spring onions, cilantro, corn, lime juice, and avocado.
