Vegetarian Mexican Chili
4 servings
40 minutes
Mexican vegetarian chili is a fragrant, rich, and nutritious dish inspired by traditional Mexican cuisine. The history of chili dates back centuries when spicy, thick stews became popular among cowboys and travelers. In this variation, meat is replaced with healthy beans, and spices like oregano and red pepper add zest and depth of flavor. The combination of tomatoes, bell peppers, and celery creates a balanced, slightly sweet and spicy taste. This chili pairs perfectly with crispy toasts, rice or fresh tortillas. It can be served as a standalone dish or as a filling for burritos. Its ease of preparation and rich flavor make it an excellent choice for cozy home dinners or gatherings with friends.
1
Clean and dice the vegetables – onion, bell pepper, and celery. Chop the garlic finely. For this recipe, you can use either fresh tomatoes or ready-made diced ones sold in stores. I used Pomito diced tomatoes. Fresh tomatoes just need to be diced into small cubes, and the skin can be left on.
- Onion: 1 head
- Bell pepper: 1 piece
- Celery stalk: 1 piece
- Garlic: 3 cloves
- Tomatoes: 500 g
2
Heat oil (2-3 tablespoons) in a pan. Sauté onion and garlic over medium heat for 3 minutes.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Garlic: 3 cloves
3
Then add celery and bell pepper. Cook for another 5-7 minutes, stirring every couple of minutes.
- Celery stalk: 1 piece
- Bell pepper: 1 piece
4
Add tomatoes, 1/2 cup of water, and 1.5 tablespoons of tomato paste, and mix well. Once the liquid boils, add 1.5 teaspoons of salt, 1-2 teaspoons of red ground pepper, and 1 teaspoon of dried oregano.
- Tomatoes: 500 g
- Tomato paste: 1.5 tablespoon
- Chili powder: to taste
- Oregano: 1 teaspoon
5
Also add two standard cans of canned beans (white and red). Set the heat to low, cover, and cook for 10 minutes. Garnish with chopped herbs when serving.
- Canned white beans: 400 g
- Canned red kidney beans: 400 g
- Fresh herbs: 20 g
