Chili sin carne

Serve with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avocado, and/or chopped cilantro, along with corn chips or warmed tortillas.

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Step 1

1. Drain the chickpeas, reserving the liquid in a medium bowl. Transfer the chickpeas to a food processor and pulse until just roughly chopped, about three 1-second pulses. Set aside.

Step 2

2. Add the tomatoes, with their juice, to the chickpea liquid and use your hands to break the tomatoes up into rough chunks, about ½ inch each. Add the chile paste and chipotles, along with their sauce, and stir to combine.

Step 3

3. Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the onion and cook, stirring frequently, until softened but not browned, about 4 minutes. Add the garlic, cumin, and oregano and cook, stirringly, until fragrant, about 30 seconds. Add the soy sauce and Marmite and cook, stirringly, until fragrant, about 30 seconds. Add the tomato mixture and stir to combine.

Step 4

4. Stir in the chickpeas and kidney beans. If necessary, add some of reserved bean liquid so the beans are just barely submerged. Bring to a boil over high heat, reduce to a bare simmer, and cook, stirring occasionally, until thick and rich, about 1½ hours; add more bean liquid as necessary if the chili becomes too thick or sticks to the bottom of the pot.

Step 5

5. Add the vodka and stir to combine. Season to taste with salt and whisk in the cornmeal in a slow, steady stream until the desired thickness is reached. Serve, or, for best results, allow the chili to cool and refrigerate at least overnight, or up to a week, then reheat to serve.

Step 6

6. Serve with some or all of the suggested garnishes, along with corn chips or tortillas.