Taqueria Vegetarian Chili


There's nothing quite so comforting as a big bowl of chili on a frosty day. This dish is perfectly balanced, hearty and nutritious. Dress it up with sour cream, avocado, cheese, and nacho chips.







What you'll need

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 2 medium carrots, chopped
  • 4 cloves garlic, pressed or minced
  • 5 Tbsp Organic Taqueria
  • 1 large can (28 ounces) diced tomatoes with juice
  • 2 cans (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 cups vegetable broth or water
  • 2 Tbps fresh cilantro (plus more for garnishing), chopped
  • 1-2 tsp lime juice, to taste

Optional Garnishes:
  • Grated cheddar cheese
  • Sour cream or crème fraîche
  • Sliced or diced avocado
  • Cilantro


  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, and carrot. 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 Organic Taqueria blend. Cook until fragrant while stirring constantly, about 1 minute.
  3. Add the diced tomatoes, the black beans, pinto beans, and water or vegetable broth. 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. Remove the chili from the heat.
  4. Blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches desired consistency.
  5. Add the chopped cilantro, stir to blend, and then mix in the lime juice, to taste. Divide the mixture into bowls and serve with garnishes of your choice.