"This simple vegetarian chili recipe tastes incredible! It's easy to make with basic pantry ingredients, vegetables and spices. Gluten free and easily vegan...."
INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 medium red onion, chopped
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1 large red bell pepper, chopped
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2 medium carrots, chopped
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2 ribs celery, chopped
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1/2 teaspoon salt, divided
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4 cloves garlic, pressed or minced
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2 tablespoons chili powder*
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2 teaspoons ground cumin
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1 1/2 teaspoons smoked paprika*
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1 teaspoon dried oregano
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1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
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2 cans (15 ounces each) black beans, rinsed and drained
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1 can (15 ounces) pinto beans, rinsed and drained
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2 cups vegetable broth or water
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1 bay leaf
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2 tablespoons chopped fresh cilantro, plus more for garnishing
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1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
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Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.