The Best Vegan Chili

Name: The Best Vegan Chili
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Cuisine: American, Mexican, Latin American
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); 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; Vegan sour cream or diced avocado; Sliced scallions or chopped cilantro; Shredded vegan cheese or Vegan Queso; Quick Pickled Red Onions****

7 steps

Prep:10minCook:1h 50min

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.

Updated at: Thu, 17 Aug 2023 03:52:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories395 kcal (20%)

Total Fat10.9 g (16%)

Carbs54.5 g (21%)

Sugars10.2 g (11%)

Protein15 g (30%)

Sodium1407.8 mg (70%)

Fiber11.7 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 tablespoonsolive oil

diced, remove membranes for less heat

2 tablespoonstomato paste

1 tablespoonground cumin

1 ½ teaspoonssmoked paprika

1 tablespoonmexican oregano

or 2 teaspoons regular oregano or marjoram

180mldry red wine

such as malbec, syrah or pinot noir

480mlvegetable broth

2 x 15 ouncecans of pinto beans

drained and rinsed

1 x 15 ouncecan of navy beans

or other small white beans, drained and rinsed

2 tablespoonscocoa powder

i prefer dutch process cocoa powder

2bay leaves

1 ½ tablespoonstamari sauce

or soy, if you have vegan worcestershire sauce, you can use that

2chipotle peppers in adobo

chop the peppers + measure out 1 tablespoon adobo sauce

1 x 28 ouncecan whole peeled tomatoes

crushed by hand, include juices

1 ½ teaspoonskosher salt

plus more as needed

freshly cracked black pepper

to taste

1 tablespoonpure maple syrup

plus more to finish as needed

1 tablespoonslime juice

freshly squeezed

1 teaspoonred wine vinegar

or apple cider vinegar

3 tablespoonsmasa harina

mexican corn flour, optional

1 cupcilantro

leaves and tender stems, chopped

vegan sour cream

or diced avocado

scallions

sliced, or chopped cilantro

shredded vegan cheese

or vegan queso

pickled red onions

quick

Instructions

Step 1

Using your fingers, remove the stem from each chili pepper and gently tear the peppers apart. You can use kitchen shears, but using your hands is easier. Be sure to wash your hands after handling the peppers, or wear food safe gloves if your skin is sensitive.

Step 2

Once the peppers are open, loosen all of the seeds and any membranes, or scrape them out. This is necessary to minimize bitterness.

Step 3

Heat a cast iron skillet or other heavy, dark pan over medium heat, but don't heat for too long. Add the larger chilies (anchos and guajillos) in a single layer without overlap. Toast just until fragrant, about 1 minute, maybe 1 1/2 minutes, then flip and toast for 30-60 seconds. Smaller peppers like chile de arbol need 30 to 45 seconds, so I toast those separately.***Take care not to scorch them or they will taste bitter. Remove and allow to cool completely. Take off the heat and allow to cool.

Step 4

Add the cumin and coriander seeds to the hot pan. Toast until very fragrant, about 45 to 60 seconds, shaking the pan or stirring frequently to prevent burning, until toasty and aromatic. Remove and allow to cool.

Step 5

Once cool, add the chile peppers and toasted whole spices to a spice grinder or high powered blender. If using a small spice grinder, tear up the chilies with your hands into smaller pieces and do this in two batches. Blend until the peppers and spices are pulverized.

Step 6

Add the ground spices (oregano, garlic powder, onion powder, paprika, and cinnamon). Blend until a fine powder has formed. Allow the powder to settle before removing the lid.

Step 7

Store in an airtight container in a cool, dry place for up to 6 months. Makes 12 tablespoons, enough for 3 batches of this chili recipe.

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