This healthy vegetarian chili recipe has a smoky tomato base created from fire roasted tomatoes, toasted dried ancho chili peppers, and vegetable broth. It is made extra hearty with canned beans, vegetables, and hearty kale. Serve with lime, avocado, sour cream, chips, and cilantro.
Ingredients
For the Vegetarian Chili:
3tablespoonsextra virgin olive oildivided
1medium yellow oniondiced
3clovesgarlicroughly chopped
2dried ancho chiles
1(28 oz) cancrushed fire-roasted tomatoesdivided
2large stalks celerydiced
2medium carrotspeeled and diced
1large red, yellow, or orange bell pepperstemmed, seeded, and diced
1(15 oz) canNorthern white beans, rinsed, and drainedrinsed well and drained
1(15 oz) canred kidney beansrinsed well and drained
1bunch (8 oz)curly kalestems discarded and leaves chopped
kosher salt
freshly ground black pepper
1limeplus wedges for serving
Optional Toppings:
avocado
lime wedges
fresh cilantro
finely sliced scallion
sour cream
grated sharp cheddar cheese
tortilla chips
Instructions
Prepare the Soup: Heat two tablespoons of extra virgin olive oil in a large soup pot over medium heat. Add the onions and sauté for 4 to 6 minutes, stirring frequently, until softened. Add the garlic and continue sautéing for another minute or so, stirring continuously, until fragrant.
Meanwhile, use tongs to toast the chiles carefully over an open flame (using a gas burner–or alternatively, in a dry skillet over medium heat) until they are malleable and fragrant. Place on a cutting board and allow to cool. Slice in half and discard the woody stem and seeds. Place the chiles in a high-powered blender, along with the ½ of the canned fire roasted tomatoes in their juices. Using a slotted spoon, transfer the sautéed onion and garlic to the tomato mixture in the blender. Puree until very smooth.
Add the remaining 1 tablespoon of olive oil to the soup pot over medium high heat. Add the celery, carrots, bell pepper, and 1/4 teaspoon kosher salt. Sauté until the vegetables begin to soften, 3 to 5 minutes, stirring frequently. Increase the heat to high and add the pureed tomato mixture. Bring to a spluttery boil and continue cooking, stirring continuously, until very thick, about 2-3 minutes.
Add the remaining fire roasted tomatoes and vegetable broth to the pot, stir mixture together, and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes, stirring occasionally, or until the vegetables are completely cooked through.
Add the drained and rinsed black beans, Northern white beans, kidney beans, and chopped kale. Stir together. The chili should be thick. Simmer over low heat for an additional 10 to 15 minutes, or until the kale is very tender. Just before serving, stir in the juice of a lime. Season to taste with salt and pepper. Serve and add toppings as desired.
Tips for Success:
Make Vegan: Skip the cheese and sour cream.
Dried ancho chiles peppers can be found in most grocery stores (in the specialty aisle or occasionally in the produce section alongside other dried peppers) or ordered online.
This chili tastes even better with time and makes a generous quantity! Prep it ahead and store leftovers in containers in the fridge for up to a week. Reheat on the stove, adding additional vegetable broth as necessary.