Bobby Flay Vegetarian Chili Recipe

This Bobby Flay Vegetarian Chili Recipe is a hearty and smoky recipe, which is made with protein-packed black beans and earthy pinto beans. It’s the ultimate meatless comfort food, ready in about 50 minutes.

Bobby Flay Vegetarian Chili Recipe 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, divided
• 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) or 2 small cans (15 ounces each) 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 or red wine vinegar or lime juice, to taste

Garnishes:

• Chopped cilantro
• Sliced avocado
• Tortilla chips
• Sour cream or crème fraîche
• Grated cheddar cheese

How To Make Bobby Flay Vegetarian Chili Recipe

1. Sauté the vegetables: In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery, and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
2. Bloom the spices: Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant while stirring constantly, about 1 minute. This “blooming” step releases the essential oils in the spices for a bolder flavor.
3. Simmer the chili: Add the diced tomatoes (with their juices), the drained black beans and pinto beans, vegetable broth, and the bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
4. Blend for texture: Remove the chili from the heat and discard the bay leaf. For the best texture, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid. Securely fasten the lid and blend until smooth (be careful with the hot steam!), then pour the creamy mixture back into the pot. Alternatively, use an immersion blender briefly or mash with a potato masher. This thickens the chili naturally without cornstarch.
5. Finish and serve: Add the chopped cilantro and stir to combine. Mix in the vinegar or lime juice to taste; this acidity brightens the heavy flavors. Adjust salt as needed (try adding another ¼ teaspoon). Divide into bowls and garnish with your choice of toppings.

Recipe Tips

• Why blend a portion: Blending a cup or so of the chili creates a creamy, thick base that mimics the body of a meat-based chili without using flour or heavy cream. It coats the whole beans and vegetables in a rich sauce.
• Smoked Paprika is key: Since there is no smoked meat (like bacon) in this recipe, smoked paprika provides that essential campfire flavor depth.
• Rinsing beans: Always rinse canned beans to remove the excess sodium and the starchy liquid they are packed in, which can sometimes cause digestive issues or a tinny taste.
• Vegetable chopping: Try to chop the carrots, celery, and peppers into uniform sizes so they cook evenly. A small dice ensures you get a bit of everything in every spoonful.

What To Serve With Bobby Flay Vegetarian Chili

This chili is a complete meal, but carb-heavy sides make it even more satisfying.

• Warm cornbread with honey butter
• Steamed white rice or brown rice
• Baked potatoes (pour the chili on top)
• Quesadillas or nachos

How To Store Bobby Flay Vegetarian Chili Recipe

• Refrigerate: This chili keeps exceptionally well in the fridge for about 4 days. In fact, the flavors often taste better the next day as the spices have more time to meld with the beans.
• Freeze: This is a fantastic freezer meal. Store cooled chili in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove.

Bobby Flay Vegetarian Chili Recipe Nutrition Facts

• Calories: 320
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 850mg
• Total Carbohydrates: 52g
• Dietary Fiber: 14g
• Sugar: 8g
• Protein: 12g

Nutrition information is estimated per serving (without garnishes) and varies based on broth used.

FAQs

Try More Recipes:

• Bobby Flay Chicken Chili Recipe
• Bobby Flay Texas Chili Recipe
• Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija Recipe