Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) carrots, peeled and sliced
- 3 tbsp olive oil, divided
- 1 1/2 tsp ground cumin, plus 1 tbsp more for chili
- 1 1/2 tsp smoked paprika, divided
- Salt, black pepper, pinch of cayenne
- 1 large onion + 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1–2 tbsp mild chili powder
- 1 tsp dried oregano, 1 tsp ground coriander (optional)
- 1 (28-oz) can crushed tomatoes
- 2 (15-oz) cans beans (black, kidney, or mix), drained
- 2 1/2–3 cups vegetable or beef broth, divided
- 1 bay leaf
- Optional: 1 lb (450 g) ground beef
- To serve: sour cream or yogurt, shredded cheese, cilantro, lime, jalapeño
Do This
- 1. Heat oven to 425°F (220°C). Toss sliced carrots with 2 tbsp oil, 1 1/2 tsp cumin, 1/2 tsp smoked paprika, salt, pepper, and cayenne. Roast 25–30 minutes until tender and caramelized.
- 2. Blend roasted carrots with 1/2–3/4 cup broth until smooth and thick; set aside.
- 3. In a large pot, sauté onion and bell pepper in 1 tbsp oil over medium heat 5–7 minutes. Add garlic, tomato paste, remaining cumin, chili powder, smoked paprika, oregano, and coriander; cook 2 minutes.
- 4. If using beef, brown it in the pot until no longer pink; drain excess fat. If vegetarian, skip this and continue.
- 5. Add crushed tomatoes, beans, carrot puree, 2 cups broth, bay leaf, salt, and pepper. Bring to a simmer.
- 6. Simmer gently 25–30 minutes, stirring occasionally, adding a splash of broth if too thick. Taste and adjust salt, spices, and sweetness. Serve hot with toppings.
Why You’ll Love This Recipe
- Roasted carrots add natural sweetness and a velvety texture, so the chili tastes rich without needing lots of sugar or fat.
- Warm cumin and smoked paprika create deep, cozy flavor that works beautifully with both beef and vegetarian versions.
- It is highly make-ahead friendly; the flavors only improve after a night in the fridge.
- Flexible and crowd-pleasing: choose hearty beef or keep it fully vegetarian/vegan with simple swaps.
Grocery List
- Produce: Carrots (about 1 1/2 lb), 1 large yellow onion, 1 red bell pepper, 4 garlic cloves, 1 bunch fresh cilantro, 1–2 limes, 1 fresh jalapeño (optional).
- Dairy: Sour cream or plain Greek yogurt (or dairy-free yogurt), shredded cheddar or Monterey Jack cheese.
- Pantry: Olive oil, fine sea salt, black pepper, ground cumin, smoked paprika, mild chili powder, dried oregano, ground coriander (optional), cayenne pepper, tomato paste, 1 (28-oz) can crushed tomatoes, 2 (15-oz) cans beans (black, kidney, or pinto), vegetable or beef broth, 1 bay leaf, a little sugar or maple syrup (optional), tortilla chips or corn chips, rice or cornbread, 1 lb ground beef (optional, for meat version).
Full Ingredients
Roasted Carrot Puree
- 1 1/2 pounds (680 g) carrots, peeled and cut into 1/2-inch coins or sticks
- 2 tablespoons olive oil
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional, for gentle heat)
- 1/2 to 3/4 cup (120–180 ml) vegetable or beef broth, for blending (start with 1/2 cup)
Chili Base
- 1 tablespoon olive oil
- 1 large yellow onion, diced (about 2 cups)
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 to 2 tablespoons mild chili powder (to taste)
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander (optional but recommended)
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 (28-ounce / 800 g) can crushed tomatoes
- 2 (15-ounce / 425 g) cans beans, drained and rinsed (such as 1 can black beans and 1 can kidney beans)
- 2 to 2 1/2 cups (480–600 ml) vegetable or beef broth, plus more as needed for thinning
- 1 bay leaf
- Up to 1 teaspoon sugar or maple syrup, only if needed to balance acidity at the end
Optional Beef Version
- 1 pound (450 g) 85% lean ground beef
To Serve (Optional Toppings)
- Sour cream or plain Greek yogurt (or thick dairy-free yogurt)
- Shredded cheddar or Monterey Jack cheese
- Fresh cilantro leaves, roughly chopped
- Lime wedges
- Fresh or pickled jalapeño slices
- Cooked rice, tortilla chips, or warm cornbread
Step-by-Step Instructions
Step 1: Heat the oven and prep the carrots
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup (optional, but helpful). Peel the carrots and cut them into roughly 1/2-inch coins or sticks. Try to keep the pieces fairly similar in size so they roast evenly.
In a large bowl, toss the carrots with 2 tablespoons olive oil, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 1/2 teaspoons ground cumin, 1/2 teaspoon smoked paprika, and 1/8 teaspoon cayenne (if using). Stir until every piece is lightly coated with oil and spices.
Step 2: Roast the carrots until caramelized
Spread the seasoned carrots in a single layer on the baking sheet. Avoid overcrowding; if the pan is too crowded, the carrots will steam instead of caramelizing.
Roast for 25–30 minutes, stirring or flipping the carrots halfway through. They are done when they are very tender, slightly shriveled at the edges, and you see deep golden-brown spots. This caramelization is what brings the natural sweetness and depth to the chili.
When finished, remove from the oven and let the carrots cool for about 5 minutes so they are easier to blend.
Step 3: Blend the roasted carrot base
Transfer the warm roasted carrots to a blender or food processor. Add 1/2 cup (120 ml) broth (vegetable or beef, depending on the version you are making). Blend until very smooth, stopping to scrape down the sides as needed.
If the mixture is too thick to move easily, add a little more broth, a tablespoon or two at a time, until you have a thick but pourable puree. It should be the consistency of a loose mashed potato or thick smoothie. Set this roasted carrot puree aside; it will become the backbone of your chili’s texture and sweetness.
Step 4: Build the chili foundation on the stove
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the diced onion and red bell pepper. Cook, stirring occasionally, for 5–7 minutes, until the vegetables are softened and the onion is turning translucent.
Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to let it brown. Add the 2 tablespoons tomato paste, 1 to 2 tablespoons mild chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and 1 teaspoon ground coriander (if using). Cook this mixture for 2 minutes, stirring constantly, to toast the spices and slightly darken the tomato paste. This step builds a deep, rounded flavor.
If making the beef version: Push the vegetables to one side of the pot. Add the 1 pound ground beef to the empty side and increase the heat slightly to medium-high. Break the meat up with a spoon and cook for 6–8 minutes until it is browned and no pink remains. Stir the vegetables and beef together. If there is more than 1–2 tablespoons of fat in the pot, carefully spoon off the excess.
Step 5: Add tomatoes, beans, and roasted carrot puree
Pour in the crushed tomatoes, the roasted carrot puree, the drained beans, and 2 cups (480 ml) broth. Add the bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir everything together thoroughly, scraping the bottom of the pot to release any browned bits (these add flavor).
The chili will look a little loose at this point, but it will thicken as it simmers and as the carrot puree melds with the tomatoes and beans. If you prefer a very thick chili, start with 2 cups of broth; you can always add more later.
Step 6: Simmer until thick and cozy
Bring the pot just up to a gentle boil over medium heat, then reduce the heat to low or medium-low to maintain a steady simmer. You want an occasional bubble but not a vigorous boil.
Simmer the chili, uncovered, for 25–30 minutes, stirring every 5 minutes or so to prevent sticking. If it starts to look too thick for your liking, stir in a splash of additional broth. The chili is ready when it is thick and glossy, and the flavors taste integrated rather than separate.
Step 7: Taste, adjust, and serve
Remove the bay leaf. Taste the chili and adjust the seasoning. You may want more salt, an extra pinch of cumin, or a little more chili powder for warmth. If the tomatoes taste a bit sharp or acidic and the sweetness from the carrots is not quite enough, stir in up to 1 teaspoon sugar or maple syrup and taste again.
For serving, ladle the hot chili into bowls. Add your favorite toppings: a spoonful of sour cream or Greek yogurt, a sprinkle of shredded cheese, plenty of fresh cilantro, a squeeze of lime juice, and jalapeño slices if you enjoy heat. Serve with tortilla chips, cornbread, or a scoop of rice on the side.
Pro Tips
- Roast the carrots well: Do not pull the carrots out too early. Deep golden edges and a few darker spots are key to getting that caramelized sweetness into the chili.
- Bloom the spices: Cooking the tomato paste and spices in oil before adding liquids transforms the flavor from flat to rich and toasty. Do not skip that 2-minute step.
- Adjust thickness at the end: If your chili is too thick, thin it with a bit more broth. If it is too thin, let it simmer uncovered for a few extra minutes to reduce.
- Make it your heat level: The recipe is mild as written. Add extra chili powder, a pinch more cayenne, or chopped jalapeño to taste if you like it spicy.
- Use good cumin: Because cumin is a star flavor here, fresher, good-quality cumin makes a noticeable difference. If your jar is very old, consider replacing it.
Variations
- Vegetarian / Vegan Chili: Skip the ground beef and use vegetable broth. For serving, use dairy-free yogurt and vegan cheese or simply top with avocado, cilantro, and lime. The roasted carrot puree makes the chili hearty and satisfying even without meat.
- Turkey or Chicken Chili: Replace the ground beef with the same amount of ground turkey or ground chicken. Because these meats are leaner, be sure not to overcook them during the browning step so they stay tender.
- Smokier Chipotle Version: Add 1–2 teaspoons minced chipotle in adobo (or 1/2 teaspoon chipotle powder) along with the other spices. This gives a deep, smoky heat that pairs beautifully with the sweet roasted carrots.
Storage & Make-Ahead
Let the chili cool to room temperature, then transfer it to airtight containers. It will keep in the refrigerator for up to 4 days. The flavors actually deepen over time, so it is an excellent make-ahead meal.
For longer storage, freeze in meal-size portions for up to 3 months. Thaw overnight in the fridge or gently reheat from frozen over low heat on the stove with a splash of broth or water, stirring occasionally. As it reheats, adjust seasonings with a pinch of salt, a squeeze of lime, or an extra dash of cumin or chili powder if needed.
You can also roast and puree the carrots a day in advance and store the puree in the fridge, then build the chili quickly on the day you plan to serve it.
Nutrition (per serving)
Approximate values for the beef version, without toppings, based on 6 servings:
Calories: ~450 kcal; Protein: ~30 g; Carbohydrates: ~40 g; Fiber: ~10 g; Total Fat: ~17 g; Saturated Fat: ~6 g; Sodium: ~800–900 mg (will vary depending on broth and salt used). The vegetarian version will be slightly lower in calories and fat and similar in protein if you add extra beans. Toppings such as cheese, sour cream, and chips will increase the calorie and fat content.
