Vetri Cooking Lab

Hearty Veggie Chili


  • 2 Tablespoons olive oil
  • 1 medium red onion, diced small
  • 1 large red bell pepper, diced small
  • 2 medium carrots, diced small
  • 2 stalks celery, diced small
  • 1 ½ teaspoons salt
  • 4 cloves garlic, minced
  • 2 Tablespoons jalapeño, seeds removed, then minced
  • 2 ½ Tablespoons chili powder
  • 1 Tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne
  • 1 – 28-ounce can diced tomatoes
  • 2 – 15-ounce cans black beans, rinsed and drained
  • 1 – 15-ounce can pinto beans, rinsed and drained
  • 2 cups vegetable broth
  • 1 bay leaf
  • 2 teaspoons red wine vinegar


  1. Heat olive oil in skillet or stockpot over medium heat. Add onion, bell pepper, carrot, celery, and salt, Stir to combine and cook until vegetables are tender, 7 to 10 minutes.
  2. While vegetables are cooking, stir together chili powder, cumin, smoked paprika, oregano, and cayenne in a small bowl. When vegetables are tender, add the garlic, jalapeño, bay leaf and spice mixture. Stir and cook until fragrant, about 2 minutes.
  3. Add tomatoes with their juices, drained beans, and broth. Stir to combine and bring to a simmer. Reduce heat and continue cooking on a low simmer for 20 to 30 minutes. Remove chili from heat and stir in red wine vinegar.
  4. Carefully remove 1 cup of the chili to a quart container and pulse quickly with immersion blender until the chili has a thick consistency. Add blended chili back into the pot or skillet and stir to give the chili a thicker consistency.
  5. Serve hot topped with garnishes of your choice.


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