As a professional cook, I often try to come up with different versions of traditional dishes. Take chili, for example. I have prepared all kinds of meat chilis along with bean and poultry chilis, and sometimes I want the simple, clean taste of this unembellished, yet very tasty vegetarian chili.

When it’s cold outside and you want something that will warm you up and offer comfort to your day, this chili is it. No meat, just onions, this delectable combination of spices and some tomatoes are all you need.

A Seriously Simple tip: The spice mixture can be measured up ahead and be ready to add just before cooking. And, of course, you’ll need good quality dried pinto beans. If possible, check to see how old they are. Younger beans yield a tender bean. Pinto beans (painted, in Spanish) are reddish-brown speckled beans that provide B vitamins and a good source of protein and fiber. They have a distinctive nutty, creamy flavor and become soft as they cook.

You can adjust the heat of this dish by adding just a touch of chipotle chili to the mixture and then add more, if desired, after the beans are cooked. Chipotle chiles add a smokey undertone. You can also substitute a jalapeno chile pepper for the chipotle if you like that flavor better.

You’ll note the unexpected touch of balsamic vinegar that adds a hint of something you can’t really recognize but balances out all the flavors. Make sure to have individual bowls of grated sharp cheddar cheese, sour cream, and fresh tomato salsa on the table for guests to help themselves. The crushed tortilla chips with their sweet corn crispness are a nice counterpoint to the smooth chili. If you are an avocado lover, peel and cut up an avocado and serve it alongside the other condiments.

Nothing goes better with a bowl of this spicy American tradition as an ice-cold beer. Serve this with a simple green salad, warm tortillas and your favorite ale.

Tasty Chili Tips

Vegetarian Bean Chili

Serves 6

2 cups (1 pound) pinto beans

3 tablespoons vegetable oil

2 medium onions, finely chopped

5 garlic cloves, minced

1 tablespoon+1 teaspoon dried oregano leaves

1 tablespoon+1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon paprika

1/4 teaspoon cayenne pepper

1/4 cup good quality ground chile powder

1 1/2 cups diced canned tomatoes with juice

1/2 to 1 canned chipotle chile, minced, depending upon how spicy you like it

5 cups vegetable stock or water

1 tablespoon balsamic glaze or vinegar

1 ounce finely chopped unsweetened chocolate

3 tablespoons finely chopped fresh cilantro

Serve on the side:

1/2 cup sour cream

1/2 cup shredded cheddar cheese

Avocado slices

1/2 cup salsa

1/2 cup crumbled corn chips

Extra cilantro sprigs

1. Place the beans in a bowl and cover with water overnight. Drain the beans and reserve.

2. In a Dutch oven heat the oil on medium heat and saute the onions for about 5 minutes or until softened. Add the garlic, oregano, cumin, coriander, paprika, cayenne and chile powder; stir to combine. Cook about 3 minutes, stirring to evenly cook the mixture. This will release all the herbs and chile powders flavor.

3. Add the tomatoes, chopped chile, broth or water and reserved beans, and bring to a boil. Reduce temperature to low and cook about 1 hour to 1 1/2 hours more or until the beans are cooked and soft, stirring occasionally. (Partially cover the beans for the first hour and then remove the cover.)

4. If the mixture is too thick add a bit more water. When the beans are tender add the vinegar and chocolate, and cook another minute. Add the cilantro; mix to combine. Add salt to taste.

5. To serve: Place some chili in a deep chili bowl, and garnish with a dollop of sour cream, shredded cheese, avocado, salsa, crumbled chips and a sprig of cilantro. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.