Vegetarian Chili

This vegetarian chili is the kind of meal you want on a cold weeknight. It's thick, hearty and full loaded with beans and vegetables. And because ONOIN Original handles the onion base, you're skipping the tedious 10 minutes of chili prep entirely. Just scoop it into a hot pot, bloom the spices, add your beans and tomatoes, and let it summer. Big, bold chili flavor with minimal effort and zero tears. It's also completely vegan and seed-oil free. 

Chili always starts with sweating down a large diced onion, which is tearful and time-consuming. ONOIN Original replaces that step with pre-chopped onions already cooked in olive oil. The flavor is already there, you just build on it.

1. Warm a medium pot over medium heat. Add 3 Tbsp ONOIN Original and cook 60–90 seconds until fragrant. 

2. Sprinkle in chili powder, cumin, and smoked paprika; stir constantly 30–45 seconds to bloom the spices (they will smell toasty). 

3. Add bell pepper, crushed tomatoes, both beans, broth, and salt. Stir to combine and bring to a gentle boil. 

4. Reduce to a simmer, partially cover, and cook 15–20 minutes, stirring once or twice, until slightly thickened. 

5. Finish with lime juice if using. Taste and adjust salt. For thicker chili, simmer 5 minutes more or mash some beans against the pot wall. 

6. Serve hot with cilantro. Great over rice or with tortilla chips. 

Pro Tips:

• Use three different beans (black, kidney, pinto) for variety in texture.
• Let the chili simmer at least 20 minutes. The longer it goes, the better it gets.
• Add a square of dark chocolate at the end for s subtle depth that most people can't place.
• Top with shredded cheddar, sour cream, pickled jalapeños, and crushed tortilla chips.