While browsing the ‘net for a vegan chili recipe I stumbled across this one. It seemed to fit perfectly with our current bout of cold, rainy weather. My modified recipe and instructions are shown below. Later on I show the original recipe and instructions.
My Ingredients and Instructions
- ▢ 3 tablespoons olive oil
- ▢ 1 large red onion, diced
- ▢ a squeeze of pre-diced garlic from a tube
- ▢ 1 jalapeno, diced, with inner membrane removed
- ▢ 2 tablespoons tomato paste
- ▢ 1 or 2 tablespoons of chipotle chili powder or New Mexico chili powder
- ▢ 1 tablespoon ground cumin
- ▢ 1 ½ teaspoons smoked paprika
- ▢ 2 teaspoons oregano or marjoram
- ▢ 1 cup water to deglaze the pan
- ▢ an additional 2 cups water
- ▢ 2 (15-ounce/425g) cans of low sodium pinto beans, drained and rinsed
- ▢ 1 (15-ounce/425g) can of low sodium white beans drained and rinsed
- ▢ 2 tablespoons cocoa powder (I prefer Dutch process cocoa powder)
- ▢ 4 bay leaves
- ▢ 1 ½ tablespoons tamari
- ▢ 1 (28-ounce/800g) can diced tomatoes
- ▢ Freshly cracked black pepper to taste
- ▢ 1 to 1 1/2 tablespoons freshly squeezed lime juice
- brown the onion in the olive oil
- add tomato paste, garlic, and jalapeños. continue stirring until the tomato paste darkens, or carmelizes
- Add the chili powder, cumin, paprika, and oregano. stir for around a half minute. Deglaze the pan with water.
- Add the rest of the water along with the beans, cocoa powder, bay leaves, tamari, and diced tomatoes;
- Cook over low heat until flavors have melded, 30 minutes to an hour.
I found that this chili goes great with this corn bread!
I’ve reproduced the original recipe below, just in case the recipe link doesn’t work. The original is quite spicy and requires several more steps as well as some additional ingredients. I usually cook with minimal salt and have made changes there as well. But, if you like fiddling in the kitchen, give it a try.
The Original Recipe
- ▢ 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 (see Note 1)
- ▢ 1 tablespoon ground cumin
- ▢ 1 ½ teaspoons smoked paprika
- ▢ 1 tablespoon Mexican oregano (or 2 teaspoons regular oregano or marjoram) (See Note 2)
- ▢ 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 (See Note 3)
- ▢ 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 (See Note 4)
- ▢ 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
Original Instructions
Instructions
- Read all the instructions and notes before getting started, especially about moderating the spiciness level.
- 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.
- 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.
- 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.
- 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.
- 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. 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.
- 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.
- Serve with toppings of choice, such as pickled onions, chopped cilantro, sliced scallions, vegan sour cream, avocado, tortilla chips, etc.
