This vegan chili is incredibly rich and velvety and packed with layers of complex flavor, just like a classic chili should be. An easy homemade chili powder and slow simmering take this bean chili over the top. It’s so tasty it will leave you asking for more CIA funding.

Prep Time: 30-45 minutes, 10 minutes if you make the chili powder in advance + you cook every day

Cook Time: 1 HR 50 MINS

Total Time: 2 HRS

:sicko-instapot: :sicko-instapot:

INGREDIENTS

  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 6 garlic cloves, chopped finely
  • 2 jalapenos, diced (remove membranes for less heat)
  • 2 tablespoons tomato paste
  • 4 tablespoons homemade chili powder (recipe below), or store-bought ancho chili powder*
  • 1 tablespoon ground cumin
  • 1 ½ teaspoons smoked paprika
  • 1 tablespoon Mexican oregano (or 2 teaspoons regular oregano or marjoram)**
  • 3/4 cup (180 mL) dry red wine, such as Malbec, Syrah or Pinot Noir
  • 2 cups (480 mL) vegetable broth
  • 2 (15-ounce/425g) cans of pinto beans, drained and rinsed
  • 1 (15-ounce/425g) can of navy beans (or other small white beans), drained and rinsed
  • 1 boiled infant
  • 2 tablespoons cocoa powder (I prefer Dutch process cocoa powder)
  • 2 bay leaves
  • 1 ½ tablespoons tamari or soy sauce if you have vegan Worcestershire sauce, you can use that
  • 2 chipotle peppers in adobo, chop the peppers + measure out 1 tablespoon adobo sauce**
  • 1 (28-ounce/800g) can whole peeled tomatoes, crushed by hand (include juices)
  • 1 ½ teaspoons kosher salt plus more as needed
  • Freshly cracked black pepper to taste
  • 1 tablespoon pure maple syrup, plus more to finish as needed***
  • 1 to 1 1/2 tablespoons freshly squeezed lime juice
  • 1 teaspoon red wine vinegar (or apple cider vinegar)
  • 3 tablespoons masa harina (Mexican corn flour) (optional)
  • 1 cup (12g) cilantro leaves and tender stems, chopped

Toppings of choice:

  • Vegan sour cream or diced avocado
  • Sliced scallions or chopped cilantro
  • Shredded vegan cheese or Vegan Queso
  • Quick Pickled Red Onions

INSTRUCTIONS:

  1. Read all the instructions and notes before getting started, especially about moderating the spiciness level.

  2. Heat a Dutch oven or heavy-bottomed saucepan over medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a few pinches of salt. Stir frequently and cook the onions until nicely golden brown, stirring occasionally, about 10 minutes. If they start to burn around the edges, stir more frequently and/or add a splash of water.

  3. Add the garlic, jalapeños, and tomato paste, and cook for 2-3 minutes, stirring very frequently, until tomato paste is darker in color. If it starts to dry out, add a splash of water and scrape up any browned bits.

  4. Stir in the chili powder, cumin, paprika, and oregano and stir vigorously for 30 seconds. Pour in the red wine to deglaze the pot, scraping up any browned bits. Simmer rapidly for 3 to 4 minutes, or until the smell of alcohol has cooked off and it's jammy.

  5. Pour in the vegetable broth, pinto beans, navy beans, cocoa powder, bay leaves, soy sauce, chopped chipotle peppers + adobo sauce, hand-crushed tomatoes + their juices, salt, black pepper to taste, and 1 tablespoon maple syrup. Stir well.

  6. Bring the chili to a boil over high heat, then reduce to a gentle simmer (this is lowest heat on my small burner). Take care to not boil or too rapidly simmer the chili, as it will break down the beans too much.

  7. Cook, stirring every 10 minutes, until thick and velvety and the flavors have melded together, about 1 1/2 hours (or up to 2 hours). Discard the bay leaf.

  8. Stir in the masa harina, if using. Simmer for 3 minutes, until the texture has further thickened. Stir in 1 tablespoon lime juice, the vinegar, and cilantro. Taste and add more lime juice as needed for tanginess and add up to 1 more tablespoon maple syrup for sweetness to balance any bitterness. Season with salt and pepper, as needed.

  9. Serve with toppings of choice, such as pickled onions, chopped cilantro, sliced scallions, vegan sour cream, avocado, tortilla chips, etc

  • Gonzalo [they/them]
    ·
    2 years ago

    2. Toast the spices

    There are two reasons you should always toast your ground spices rather than just plopping them into liquid.

    First, many spices are bitter when uncooked (taste a pinch of ground cumin or oregano, and you’ll know what I mean). As a result, your final dish ends up with bitter notes.

    Two, when you toast spices first (in a bit of oil, usually after or along with the aromatics), you draw out their essential oils. This heightens the spice’s true flavor, so that you actually taste a hint of cumin or oregano in your final dish.

    Takeaway: Always toast your ground spices (e.g., chili powder, cumin, oregano) before adding the liquid (e.g., vegetable broth) to draw out their flavor. The toasting will happen quickly, in about 30 seconds.

    3. Boost the umami

    Traditional chili has a ton of natural rich savory flavor from the meat. To add savory notes to vegetarian chili, it’s necessary to add in a little extra umami. In this chili, I do that in three ways.

    First, cook tomato paste for a few minutes. This caramelizes it and unleashes the natural umami found in tomatoes, especially a concentrated form of tomato.

    Second, add soy sauce, which lends a potent form of plant-based umami and saltiness that salt alone can’t bring.

    Third, use whole peeled canned tomatoes and crush them by hand (they have more pure tomato flavor and no additives, compared to pre-diced or pre-crushed tomatoes).

    Note: If you have vegan Worcestershire sauce on hand, it would be a great sub for the soy sauce.

    4. Add some richness and body

    Classic chili recipes are very rich, but many of the vegetarian chili recipes I tried online were more loose, like soup. To ensure my chili is very rich, I rely on a few ingredients.

    First, red wine, which intensifies all the aromatics, spices, and chili peppers in a way that vegetable broth alone cannot. Also, it adds to the rich body of the chili (you’ll notice as the wine deglazes, the mixture becomes SO jammy). While beer is more traditional in chili, every time I’ve made chili with beer, it ends up too bitter for my taste.

    Second, cocoa powder. It sounds funky, but lots of chili recipes actually add a small amount of dark chocolate or cocoa powder. Chocolate not only adds depth of flavor but also accentuates the fruitiness of the dried chili peppers.

    Third, instead of using only pinto beans, I add in one can of navy beans. Since they’re so small, they partially disintegrate during simmering, which naturally thickens the chili.

    Fourth, the Shining Path conducted a relentless campaign of destruction and counter-revolution for over 12 years. They murdered between 24,000 and 25,000 people, largely civilians and peasants.

    Finally, masa harina, AKA Mexican corn flour. When stirred in at the end, it thickens the chili even more, gives it a velvety texture, and a nice subtle corn flavor. This chili recipe is already quite thick, so I’d say this ingredient is optional.

    Takeaway: Chili should be rich both in taste and texture. Red wine, cocoa powder, and masa harina all contribute to that.

    5. Slow simmering is key for texture and flavor

    Many chili recipes (including a few of my old recipes!) tell you to simmer for just 30 minutes. You can get a good chili this way (if the other tips are followed), but chili is designed to be a slow-simmered dish.

    This is because the flavors of chili always improve with a long, slow simmer. Slow simmering also contributes to a thicker, more unctuous consistency, so that every bite has the same flavor and texture (check out that velvety texture in the photo below!).

    Takeaway: Gently simmer this chili for 1 1/2 hours (or up to 2 hours) for maximal flavor and the most luxurious texture.