This meal is the reason why I am a happy vegetarian. It celebrates nutritious beans, vegetables, and spices.

Time to read: 3 mins | Time to make: 1 hour | Yields: 6 servings

Method

1. In a large pot or Dutch oven over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper, carrot, and ¼ teaspoon of salt. Stir to combine and cook, occasionally stirring, until the vegetables are soft and the onion is translucent about 7 minutes.

2. Add the garlic and the rest of the aromatics; I recommend measuring them ahead and adding them all at once. Cook until fragrant while constantly stirring, about 1 minute.

3. Add the diced tomatoes and their juices, the drained black and pinto beans, vegetable broth, and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking for 30 minutes.

4. Remove the chili from the heat and discard the bay leaf—transfer 2 cups of the chili to a blender. Blend until smooth, then pour the blended mixture back into the pot. 

5. Add the chopped cilantro, stir to combine, and mix in the vinegar or lime to taste. Add ¼ teaspoon of salt. 

6. Serve over rice or quinoa and add your favorite toppings. 

Nutrition facts, per serving:

Energy: 236kcal | Carbs: 38 g | Protein: 11 g | Fat: 6 g

Notes

* This chili will keep well in the refrigerator for about 5 days, or freeze it for longer-term storage.