Homemade Vegetarian Chilli

A winter pot that warms the room!

There’s a quiet ritual our family slips into as winter begins its slow approach.
The air grows colder, the light fades a little earlier, and sometime around late afternoon — when the house is dim and soft — we gather ingredients one by one and start a pot of our winter chilli.

It’s a vegetarian Tex-Mex chilli, but it becomes completely ours as we live with it over the next few days. A pot that gets better as it rests — comfort food that feels generous, steady, and welcoming.

A few nights ago, we finally cooked it for the first time in Tokyo
(though finding the exact ingredients here was surprisingly difficult.) — Fun Afro-Cuban playlist on, friends drifting through the kitchen, tasting, laughing.

Really, It’s the kind of dish that works beautifully for end-of-year gatherings, or simply to keep on the stove for the week’s comforting rhythm.

So here it is — our winter pot.

Ingredients (serves 4–6)

• 2 tbsp extra-virgin olive oil

• 1 medium red onion, chopped

• 1 large red bell pepper, chopped

• 2 medium carrots, chopped

• 2 ribs celery, chopped

• ½ tsp salt, divided

• 4 cloves garlic, minced

• 2 tbsp chilli powder*

• 2 tsp ground cumin

• 1½ tsp smoked paprika

• 1 tsp dried oregano

• 1 large (28 oz) can diced tomatoes, with juices

• 2 cans black beans, rinsed

• 1 can pinto beans, rinsed

• 2 cups vegetable broth (or water)

• 1 bay leaf

To finish

• Fresh cilantro, chopped

• 1–2 tsp sherry vinegar, red-wine vinegar, or lime juice

• Avocado, tortilla chips, cheddar cheese, brown rice or bread, sour cream/crème fraîche, lime wedges — whatever you love!

*If your chilli powder is on the stronger side, start gently and build the heat.

How to Make It

1. In a heavy pot, warm the olive oil over medium heat. Add the onion, bell pepper, carrot, celery, and a pinch of salt. Cook until everything softens and the onion turns translucent — about 7–10 minutes.

2. Stir in garlic, chilli powder, cumin, smoked paprika, and oregano for about 1 minute, until fragrant. (This is where the house starts to smell amazing!)

3. Add tomatoes, black beans, pinto beans, broth, and the bay leaf. Stir, bring to a gentle simmer, and let it bubble quietly for around 30 minutes.

4. Remove the bay leaf. Blend about 1½ cups of the chilli and return it to the pot for that velvety, slow-cooked texture.

5. Stir in fresh cilantro and a splash of vinegar or lime. Taste and adjust the seasoning. Serve with your favourite toppings.

Serve it with friends, family, or keep it for yourself over a few days.
Either way, it brings that lovely sense of winter softness into the home.