Vegetarian Chili



  1. Heat olive oil in a large pot. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt.
  2. Cook for about 7 to 10 minutes while stirring occasionally, or until the vegetables are tender and the onion is translucent.
  3. Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant, about 1 minute.
  4. Add the diced tomatoes and their juices, black beans, Mexican BlendaBella, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally. Simmer for 30 minutes. Remove the chili from heat.
  5. With an immersion blender blend the chili briefly until it has a thick chunky consistency.
  • Time: 1 hr Servings: 6-8
Dinner for 2, Entree, Gluten Free, Lunch, Mexican, Party, Side dish, Soup/Salad, Vegan, Vegetarian,

Recipe by Blendabella

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