Vegetarian Chili

One of the great things about chili is you can throw just about anything in the pot and it will turn out perfectly fine. This chili will keep well in the fridge for about four days, and also can freeze it for longer-term storage. It’s on the spicy side, but you always can add less chili powder and omit the piquillo peppers.

2 tablespoons extra-virgin olive oil 1 medium red onion, chopped 1 large red bell pepper, chopped 2 medium carrots, chopped 2 ribs celery, chopped 1/2 teaspoon salt, divided 4 cloves garlic, pressed or minced 2 tablespoons chili powder, or more to taste 2 teaspoons ground cumin 2 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 cups cooked red beans 1/2 cup chopped piquillo peppers 2 cups vegetable broth or water 2 tablespoons chopped fresh cilantro, plus more for garnishing 1 or 2 teaspoons red wine vinegar or lime juice, to taste Sour cream, sliced avocado and grated cheddar cheese, for garnish In a large Dutch oven or heavybottomed pot over medium heat, warm the olive oil until shimmering. Add chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7-10 minutes.

Add garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

Add diced tomatoes and their juices, red beans and chopped piquillo peppers, vegetable broth and bay leaf.

Stir to combine and let the mixture come to a low boil. Reduce heat, then continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.

Remove chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot.

Add chopped cilantro, stir to combine, and mix in vinegar, to taste. Add salt to taste, as well.

Divide the mixture into individual bowls and serve with garnishes of your choice.

Serves 6-8.

– adapted from cookiesandkate.com

Cranberry beans, tomatoes and carrots provide the base for this plant-based, vegetarian chili.

Photos by Gretchen McKay / Pittsburgh Post-Gazette / TNS