Posted by Carolynhttps://umamigirl.com/vegetarian-chili-recipe/
Smoky Vegetarian Chili with Pinto Beans and Corn
A quick, easy and satisfying dinner that's also great for a small crowd or to take for lunch as leftovers. It's gluten-free, if you're into that sort of thing, and vegan if you don't top it with cheese and sour cream. Great with cornbread muffins and a simple salad.
tablespoons olive oil
large yellow onion, diced small
green bell pepper, diced small
large carrot, diced small
medium stalks celery, diced small
teaspoons salt, divided (see note in directions)
garlic cloves, chopped
tablespoons tomato paste
tablespoon chili powder*
teaspoons ground cumin
teaspoon sweet smoked paprika
cups good vegetable broth
ounces chopped tomatoes
cans pinto beans, rinsed and drained
ounces frozen corn kernels
cup chopped cilantro
Juice of 1/2 lime
Shredded sharp cheddar or jack cheese
Minced red onion
In a 5 1/2-quart Dutch oven or similar heavy pot, warm the olive oil over medium-high heat. Add the onion, green pepper, carrot, celery and 1 teaspoon salt and cook, stirring only occasionally, until vegetables are beginning to be tender and browned, about 10 minutes. Add garlic and cook, stirring frequently, for one minute. Add tomato paste, chili powder, cumin and paprika and cook, stirring, one minute more. Stir in broth and tomatoes (with all their juices), along with an additional teaspoon salt if your beans are unsalted or low-sodium. Bring to a boil, then reduce heat to simmer for 5 minutes. Sauce should be nice and thick. Add beans and corn (straight from frozen is fine) and simmer until warmed through. Off the heat, stir in cilantro and lime juice. Serve with shredded cheese, avocado, red onion and sour cream if you like.
* Chili powder means the American spice blend, not pure ground chilis.