Chili sin Carne

Ingredients · for 6 (scales to your household)

• 2 tbsp olive oil $0.36
• 1 whole onion $0.60
• 1 whole bell pepper $0.88
• 1 whole carrot $0.17
• 2 ribs celery $0.60
• 0.5 tsp salt $0.03
• 4 cloves garlic $0.12
• 2 tbsp chili powder $0.71
• 2 tsp cumin $0.27
• 0.5 tsp smoked paprika $0.06
• 1 tsp oregano $0.07
• 28 oz diced tomatoes $2.27
• 30 oz black beans $2.79
• 15 oz pinto beans $1.40
• 2 cups vegetable broth $2.26
• 1 whole bay leaves $0.01
• 1 tbsp sherry vinegar $0.21
• 0.25 cup cilantro $0.10

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Warm the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper, carrot, celery and a pinch of salt and cook about 7 to 10 minutes until the vegetables are tender and the onion is translucent.
2. Stir in the garlic, chili powder, cumin, smoked paprika and oregano and cook about 1 minute until fragrant.
3. Add the diced tomatoes with their juices, the drained black and pinto beans, the vegetable broth and the bay leaf. Stir well.
4. Bring to a simmer, then reduce the heat and cook uncovered, stirring occasionally, for about 30 minutes until thickened.
5. Scoop out about 1.5 cups of the chili, blend it until smooth, and stir it back in to thicken the texture. Remove the bay leaf.
6. Stir in the sherry vinegar and season with salt to taste. Serve topped with chopped cilantro.