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Martha Stewart-Inspired Vegetarian Chili

Close-up of Martha Stewart-Inspired Vegetarian Chili showing its texture
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A hearty, smoky vegetarian chili inspired by Martha Stewart’s classic American home cooking, built on a base of onions, peppers, and garlic with a deep tomato-chile broth. Kidney and black beans give it body, while a splash of cider vinegar and a hint of cocoa add the layered flavor of a long-simmered chili. It is thick enough to eat from a bowl with a spoon and only gets better the next day.

Ingredients

Scale
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion (about 12 ounces/340g), finely chopped
  • 1 large red bell pepper (about 8 ounces/225g), stemmed, seeded, and finely chopped
  • 1 large green bell pepper (about 8 ounces/225g), stemmed, seeded, and finely chopped
  • 4 medium garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon unsweetened natural cocoa powder
  • 1 (28-ounce/794g) can diced tomatoes, with their juices
  • 2 (15.5-ounce/439g) cans kidney beans, drained and rinsed
  • 2 (15.5-ounce/439g) cans black beans, drained and rinsed
  • 1 (15-ounce/425g) can tomato puree
  • 1 1/2 cups (360ml) vegetable broth
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon cider vinegar
  • 1/4 cup (15g) chopped fresh cilantro, for serving
  • For serving: shredded sharp cheddar, sour cream, sliced scallions, and lime wedges

Instructions

  1. Heat the olive oil in a 5- to 6-quart (4.7- to 5.7L) heavy-bottomed Dutch oven or large pot over medium heat until it shimmers. Add the onion, red bell pepper, and green bell pepper and cook, stirring occasionally, until softened and lightly golden at the edges, 8 to 10 minutes; do not let the vegetables brown deeply, or the chili will taste bitter.
  2. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, cinnamon, and cocoa powder and cook, stirring constantly, until fragrant and the spices coat the vegetables, about 1 minute. Watch closely: ground spices scorch in seconds over medium heat, so pull the pot off the burner if they begin to darken.
  3. Add the diced tomatoes with their juices and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in the kidney beans, black beans, tomato puree, vegetable broth, 1 teaspoon salt, and the black pepper and bring to a boil over medium-high heat.
  4. Reduce the heat to low and simmer, partially covered, stirring every 10 to 15 minutes, until the chili is thick enough that a spoon dragged across the bottom leaves a trail that holds for a moment, 35 to 45 minutes. If the chili looks dry before that point, add broth or water in 1/4-cup (60ml) increments.
  5. Taste and adjust the seasoning, adding up to 1/2 teaspoon more salt if needed. Stir in the cider vinegar and simmer for 2 minutes more; the vinegar should brighten the chili without tasting sharp.
  6. Ladle the chili into bowls, top with cilantro, and serve with shredded cheddar, sour cream, sliced scallions, and lime wedges on the side.

Notes

Storage: refrigerate leftover chili in an airtight container for up to 5 days. Freezing: freeze in portions for up to 3 months; thaw overnight in the refrigerator. Make-ahead: the chili can be made up to 2 days ahead, and the flavor improves as it sits. Reheating: warm gently on the stovetop over medium-low heat, stirring often, until steaming hot, about 8 to 10 minutes, or microwave individual portions on high in 1-minute intervals, stirring between, until heated through. If the chili has thickened too much during storage, loosen it with a splash of vegetable broth or water.

Nutrition

Keywords: Martha Stewart vegetarian chili, vegetarian chili recipe, easy vegetarian chili, meatless chili, black bean chili, kidney bean chili, stovetop chili, one-pot dinner, game day chili, healthy chili recipe, American chili

Find it online: https://marthadishes.com/martha-stewart-vegetarian-chili-recipe/