Spicy Vegetarian Chili

Servings: 8 (~1 cup/serving)

  • 2 dried chilis de árbol, seeds removed
  • 1 dried guajillo chili, seeds removed
  • 2 Tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1 large bell pepper, chopped
  • 3 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1/4 tsp salt
  • 4 cloves of garlic, pressed
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1 tsp dried oregano
  • 28oz can of diced tomatoes (no salt)
  • 2 15oz cans of black beans (low salt)
  • 1 15oz can of pinto beans (low salt)
  • 2 cups vegetable broth (low salt)
  • 1 bay leaf
  1. In a medium saucepan, toast the dried chilis over medium-high heat for about 4 minutes, turning about occasionally.
  2. Cover the chilis with water and bring to a boil. Once boiling, turn off the heat and let the chilis soak until softened, 10 to 15 minutes. Once softened, chop or cut into small pieces.
  3. In a large Dutch oven, heat olive oil over medium heat. Add the onion, bell pepper, carrot, celery, and salt. Cook until tender, about 7 to 10 minutes.
  4. Add the garlic, chili powder, cumin, paprika, cayenne, and oregano. Cook for 1 minute, stirring constantly. 
  5. Add chilis, tomatoes, beans, vegetable broth, and bay leaf. Stir to combine. Let it come to a simmer, and continue cooking for about 30 to 35 minutes, stirring occasionally.
  6. Once done cooking, move 1 1/2 cups of the chili in a blender, blending until smooth, then add it back to the pot.
  7. Mix in lime juice to taste. Top with your favorite chili garnishes.

Approximate nutrition information (~per cup): Calories: 320; total fat: 5.2g; saturated fat: 0.9g; cholesterol: 0mg; sodium: 310mg; total carbohydrate: 52.3g; dietary fiber: 13g; total sugars: 4.5g; protein: 17.9g; calcium: 119mg; iron: 5mg; potassium: 1312mg  

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