Roma's Cozy Vegetarian Chili
A hearty, comforting vegetarian chili made with refried beans, warm spices, tomatoes, peppers, and your favorite toppings.
Ingredients
Instructions
Heat a nonstick pan over medium heat. Add the oil.
Once the oil is heated, add the cumin seeds. Let them splutter.
Add the bay leaves and garlic paste and sauté for 1–2 minutes, until the garlic begins to turn yellowish brown. Do not let it burn.
Add the onion and cook until soft.
Add the diced bell peppers, if using, and sauté briefly.
Add the dry seasonings — salt, chili powder or hot paprika, and hot chili seasoning. Mix well and roast until fragrant.
Add 1–2 tablespoons of water to deglaze the pan. Scrape up any browned seasoning from the bottom and mix everything thoroughly.
Add the diced tomatoes and cook until the tomatoes soften and break down.
Add the refried beans and whole kidney beans, if using, and continue stirring occasionally until the mixture becomes thick and paste-like.
Cook on low heat for 25–30 minutes, stirring occasionally to prevent sticking. If the chili starts to stick to the bottom, add 1–2 tablespoons of water to deglaze and stir again. Taste and adjust salt or seasoning as needed.
Baker's notes
Homemade refried beans option: for a from-scratch version, use Roma's Homemade Refried Beans in place of canned refried beans. Serving ideas: serve with tortilla chips and top with shredded lettuce, diced tomatoes, onions, jalapeño, sour cream, and shredded Mexican cheese. For a chili bowl, serve over cilantro rice instead of tortilla chips and add the same toppings. Optional beef variation: for a non-vegetarian version, substitute the vegetarian refried beans with 2 lbs of cooked ground beef. Brown and drain the beef separately, then add it after the tomatoes soften and continue cooking as directed. This chili is flexible — use whichever beans and bell peppers you have on hand, and increase the chili seasoning if you prefer a spicier bowl.
Keep cooking
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