Barefoot Contessa Vegetarian Chili is made with red onion, red bell pepper, carrots, celery, garlic, chili powder, ground cumin, smoked paprika, dried oregano, diced tomatoes, black beans, pinto beans, vegetable broth, and cilantro. This hearty Ina Garten Vegetarian Chili recipe creates a dinner that takes about 1 hour to prepare and can serve up to 6 people.
? Why You’ll Love This Vegetarian Chili Recipe:
- Flavorful Blend: This chili boasts a harmonious blend of spices like chili powder, cumin, smoked paprika, and oregano, creating a rich and complex flavor profile.
- Hearty and Filling: Loaded with beans, vegetables, and vegetable broth, this chili is both satisfying and nutritious, perfect for a comforting meal.
- Versatile Garnishes: Customize your bowl with toppings like avocado, cilantro, tortilla chips, sour cream, or grated cheese, adding texture and freshness.
- Quick and Easy: With simple prep steps and common pantry ingredients, this recipe comes together in just an hour, making it ideal for busy weeknights.
- Crowd-Pleasing: Whether you’re serving vegetarians or meat-lovers, this chili is sure to please with its robust taste and hearty texture, making it a crowd favorite at any gathering.
? Barefoot Contessa Vegetarian Chili 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, plus more to taste
- 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) 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, red wine vinegar, or lime juice, to taste
- Garnishes (optional): sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese
? How To Make Barefoot Contessa Vegetarian Chili
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, bell pepper, carrot, celery, and ¼ teaspoon of salt. Cook, stirring occasionally, until vegetables are soft and onion is translucent, about 7–10 minutes.
- Stir in garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
- Add diced tomatoes with their juices, black beans, pinto beans, vegetable broth, and bay leaf. Stir well and bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 30 minutes, stirring occasionally.
- Remove from heat. Discard the bay leaf. For a thicker texture, blend 1 ½ cups of the chili, then return it to the pot. Alternatively, use an immersion blender to partially blend the chili directly in the pot.
- Stir in the chopped cilantro and add vinegar to taste. Season with additional salt if needed.
- Serve the chili hot, garnished with cilantro, avocado, tortilla chips, sour cream or crème fraîche, and grated cheddar cheese, as desired.
? Recipe Tips:
- Change the amount of chili powder to make it as spicy as you like.
- If the chili is too thick, put in more broth to make it right for you.
- Cook the chili for a longer time to make it taste better.
- Add your favorite toppings to make the chili more interesting.
? What To Serve With Vegetarian Chili?
Eat Vegetarian Chili with cornbread on the side. Add some shredded cheese, cut cilantro, avocado slices, and a bit of sour cream on top for more taste and feel.
? How To Store Leftovers Vegetarian Chili?
- Refrigerator: To store Leftovers Vegetarian Chili refrigerate it in an airtight container for up to 4 days.
- Freezer: For freezing cool Leftovers Vegetarian Chili completely, then transfer it to freezer-safe containers or bags leaving room for expansion and freeze for up to 3 months.
? How To Reheat Leftovers Vegetarian Chili?
- Stovetop: Reheat Leftovers Vegetarian Chili in a saucepan over medium heat, stirring occasionally for up 4-6 minutes until warmed through.
- Microwave: Place Leftovers Vegetarian Chili in a microwave-safe dish cover it and heat in 30-second intervals, stirring in between until heated.
- Oven: Transfer Leftovers Vegetarian Chili to an oven-safe dish cover it with foil and heat at 350°F (175°C) for 15-20 minutes.
FAQ’S
How Do You Prevent Vegetarian Chili From Becoming Too Watery?
To keep vegetarian chili from being too runny, don’t use too much liquid like broth or diced tomatoes. Start with a little liquid and add more if needed during cooking to get the right thickness.
How Can You Adjust The Spice Level In Vegetarian Chili?
To change how spicy vegetarian chili is, slowly add spices like chili powder or cayenne pepper. Taste it often until it’s as spicy as you like.
How Do You Make Vegetarian Chili Gluten-free?
To make vegetarian chili without gluten, use things like cornstarch or arrowroot powder to make it thicker. Check that all the ingredients, including spices and broth, are gluten-free.
Can You Make Vegetarian Chili In An Instant Pot?
Yes, you can cook vegetarian chili in an Instant Pot. First, cook the vegetables, then add all other ingredients, close the pot, and cook on high pressure for about 10-15 minutes. Let it release pressure by itself.
Barefoot Contessa Vegetarian Chili Recipe Nutrition Facts
- Calories: 250
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Total Carbohydrates: 40g
- Dietary Fiber: 12g
- Sugars: 8g
- Protein: 12g
Try More Ina Garten Recipes:
- Ina Garten Beef Chili Recipe
- Ina Garten Turkey Chili
- Ina Garten Baked Beans
- Ina Garten Tuscan White Bean Soup
Barefoot Contessa Vegetarian Chili Recipe
Description
Barefoot Contessa Vegetarian Chili is made with red onion, red bell pepper, carrots, celery, garlic, chili powder, ground cumin, smoked paprika, dried oregano, diced tomatoes, black beans, pinto beans, vegetable broth, and cilantro. This hearty Ina Garten Vegetarian Chili recipe creates a dinner that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, bell pepper, carrot, celery, and ¼ teaspoon of salt. Cook, stirring occasionally, until vegetables are soft and onion is translucent, about 7–10 minutes.
- Stir in garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until fragrant.
- Add diced tomatoes with their juices, black beans, pinto beans, vegetable broth, and bay leaf. Stir well and bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 30 minutes, stirring occasionally.
- Remove from heat. Discard the bay leaf. For a thicker texture, blend 1 ½ cups of the chili, then return it to the pot. Alternatively, use an immersion blender to partially blend the chili directly in the pot.
- Stir in the chopped cilantro and add vinegar to taste. Season with additional salt if needed.
- Serve the chili hot, garnished with cilantro, avocado, tortilla chips, sour cream or crème fraîche, and grated cheddar cheese, as desired.
Notes
- Change the amount of chili powder to make it as spicy as you like.
- If the chili is too thick, put in more broth to make it right for you.
- Cook the chili for a longer time to make it taste better.
- Add your favorite toppings to make the chili more interesting.