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Homemade Chili Recipe

This hearty homemade chili is packed with colorful vegetables, two types of beans, warm spices, and a touch of tangy vinegar. Simmered to perfection and partially blended for rich texture, it’s a cozy, satisfying meal that’s perfect for weeknights or casual gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course condiment
Cuisine American
Servings 6 people
Calories 394 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon or spatula
  • Chef’s knife
  • Cutting board
  • Measuring spoons
  • Measuring cups

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 1 large red bell pepper, chopped
  • 1 medium red onion, chopped
  • 1 tsp dried oregano
  • 1 large can of diced tomatoes
  • 1 can of pinto beans, rinsed and drained
  • 1 bay leaf
  • 1 tsp red wine vinegar or sherry vinegar or lime juice
  • 2 cups vegetable broth or water
  • 2 cans of black beans, rinsed and drained
  • 2 tbsp chopped fresh cilantro, plus more for garnishing
  • 2 tsp ground cumin
  • 2 tbsp chili powder
  • 1½ tsp smoked paprika
  • ½ tsp salt, divided
  • 2 ribs celery, chopped
  • 4 cloves garlic, pressed or minced
  • 2 medium carrots, chop
  • chopped cilantro, grated cheddar cheese, sour cream or crème fraîche, sliced avocado, and crunchy tortilla chips for garnishing

Instructions
 

  • Heat olive oil in a large Dutch oven or heavy pot over medium heat until shimmering.
  • Add chopped onion, bell pepper, carrot, celery, and ¼ teaspoon salt.
  • Cook, stirring occasionally, until vegetables are tender and onions are translucent, about 7–10 minutes.
  • Add garlic, chili powder, cumin, smoked paprika, and oregano; stir constantly for 1 minute until fragrant.
  • Add diced tomatoes with juices, drained black beans and pinto beans, vegetable broth, and bay leaf.
  • Bring to a gentle simmer and cook for 30 minutes, stirring occasionally and adjusting heat as needed.
  • Remove from heat and discard the bay leaf.
  • Blend about 1½ cups of chili (including liquid) until smooth, then return it to the pot.
  • Stir in chopped cilantro, vinegar to taste, and additional salt if needed.
  • Serve with your favorite garnishes.

Notes

  • Don’t skip blending a portion—it gives the chili a thick, hearty texture without the need for flour or cornstarch.
  • Adding vinegar at the end brightens the flavor and balances the richness of the beans and spices.