Bobby Flay Vegetarian Chili

Bobby Flay’s Vegetarian Chili is made with extra-virgin olive oil, red onion, red bell pepper, carrots, celery, garlic, chili powder, ground cumin, smoked paprika, dried oregano, diced tomatoes, black beans, pinto beans, vegetable broth, bay leaf, and fresh cilantro. This hearty vegetarian chili recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

• 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
• ½ teaspoon salt, divided
• 4 cloves garlic, pressed or minced
• 2 tablespoons chili powder*
• 2 teaspoons ground cumin
• 1 ½ 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 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 2 cups vegetable broth or water
• 1 bay leaf
• 2 tablespoons chopped fresh cilantro, plus more for garnishing
• 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

How To Make Vegetarian Chili?

1. Sauté Vegetables: In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery, and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
2. Add Garlic and Spices: Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant while stirring constantly, about 1 minute.
3. Simmer the Chili: Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth, and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
4. Blend for Texture: Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili 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. Alternatively, blend briefly with an immersion blender or mash with a potato masher until the desired consistency is achieved.
5. Finish and Serve: Add the chopped cilantro (coriander), stir to combine, and then mix in the vinegar or lime juice, to taste. Adjust salt as needed—I added ¼ teaspoon more at this point. Divide into bowls and garnish with your choice of toppings such as chopped cilantro, avocado, sour cream, tortilla chips, or grated cheddar cheese.
6. Storage: This chili keeps well in the fridge for about 4 days, or you can freeze it for longer-term storage.

Recipe Tips:

• Use fresh veggies: Fresh onion, bell pepper, and carrots make your chili taste better than frozen or canned ones.
• Cook the spices: When you add chili powder, cumin, and paprika, cook them for about a minute to bring out their flavor.
• Simmer for good flavor: Let the chili simmer for at least 30 minutes to get the best taste. Don’t rush this step!
• Blend some of the chili: Blend a bit of the chili to make it thicker and creamier without using extra ingredients.
• Taste and fix: After cooking, taste the chili and add more salt, vinegar, or lime juice if needed to make it taste even better.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover vegetarian chili cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator. The chili will stay fresh for up to 4 days.
• Freeze: After letting the chili cool completely, place it in a freezer-safe container or bag, leaving a little room for expansion. You can freeze the chili for up to 3 months. To thaw, place it in the fridge overnight.
• Reheat : Pour the leftover chili into a saucepan and warm over medium heat, stirring occasionally, for about 5-10 minutes until it’s fully heated.

Nutrition Facts

Serving Size: 1 bowl (about 1/6 of the total recipe)

• Calories: 216
• Total Fat: 5.9 g
• Saturated Fat: 0.8 g
• Cholesterol: 0 mg
• Sodium: 594 mg
• Potassium: 915 mg
• Total Carbohydrate: 34.5 g
• Dietary Fiber: 9.5 g
• Sugars: 7.5 g
• Protein: 9.1 g

Try More Bobby Flay Recipe:

• Bobby Flay Chicken Wings
• Bobby Flay Mussels
• Bobby Flay Shrimp Scampi

Bobby Flay Vegetarian Chili

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:American Courses:Dinner, Main, Lunch Recipe Keys: V Vegetarian Chili

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 45 minutesServings:6 servingsCalories:216 kcal Best Season:Suitable throughout the year

Description

Bobby Flay’s Vegetarian Chili is made with extra-virgin olive oil, red onion, red bell pepper, carrots, celery, garlic, chili powder, ground cumin, smoked paprika, dried oregano, diced tomatoes, black beans, pinto beans, vegetable broth, bay leaf, and fresh cilantro. This hearty vegetarian chili recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.

Ingredients

• 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
  
• ½ teaspoon salt, divided
  
• 4 cloves garlic, pressed or minced
  
• 2 tablespoons chili powder
  
• 2 teaspoons ground cumin
  
• 1 ½ 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 cans (15 ounces each) black beans, rinsed and drained
  
• 1 can (15 ounces) pinto beans, rinsed and drained
  
• 2 cups vegetable broth or water
  
• 1 bay leaf
  
• 2 tablespoons chopped fresh cilantro, plus more for garnishing
  
• 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
  
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

Instructions

1. Sauté Vegetables: In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery, and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
   
2. Add Garlic and Spices: Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant while stirring constantly, about 1 minute.
   
3. Simmer the Chili: Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth, and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
   
4. Blend for Texture: Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili 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. Alternatively, blend briefly with an immersion blender or mash with a potato masher until the desired consistency is achieved.
   
5. Finish and Serve: Add the chopped cilantro (coriander), stir to combine, and then mix in the vinegar or lime juice, to taste. Adjust salt as needed—I added ¼ teaspoon more at this point. Divide into bowls and garnish with your choice of toppings such as chopped cilantro, avocado, sour cream, tortilla chips, or grated cheddar cheese.
   
6. Storage: This chili keeps well in the fridge for about 4 days, or you can freeze it for longer-term storage.

Notes

• Use fresh veggies: Fresh onion, bell pepper, and carrots make your chili taste better than frozen or canned ones.
• Cook the spices: When you add chili powder, cumin, and paprika, cook them for about a minute to bring out their flavor.
• Simmer for good flavor: Let the chili simmer for at least 30 minutes to get the best taste. Don’t rush this step!
• Blend some of the chili: Blend a bit of the chili to make it thicker and creamier without using extra ingredients.
• Taste and fix: After cooking, taste the chili and add more salt, vinegar, or lime juice if needed to make it taste even better.

Keywords:Bobby Flay Vegetarian Chili