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Vegetarian Chili Ⓥ

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, 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) 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
• 1 bay leaf
• 2 tablespoons chopped fresh cilantro, plus more for garnishing
• ¼ lb of spaghetti, broken into thirds
• 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, etc.

Preparation:

1. 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, and ¼ teaspoon of salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
3. Add the diced tomatoes and their juices, the drained and washed black beans and pinto beans, vegetable broth and 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. While the beans are simmering, break the pasta into thirds and cook the spaghetti as directed. Drain and add it to the chili.
5. Remove the chili from the heat and discard the bay leaf.
6. Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

Vegetarian Chili Nutrition Facts
Servings: 6
Amount per serving:
Calories:	306
Total Fat:	6 g
Saturated Fat:	1 g
Monounsaturated Fat:	5 g
Polyunsaturated Fat:	1 g
Trans Fat:	0 g
Cholesterol:	0 mg
Sodium:	1228 mg
Potassium:	774 mg
Total Carbohydrate:	54 g
Dietary Fiber:	16 g
Sugars:	10 g
Protein:	13 g
Vitamin A:	587%
Vitamin C:	68%
Calcium:	10%
Iron:	21%