🥘 Ingredients
- extra virgin olive oil 3 tbsp
- large yellow onion 1
- garlic cloves 6
- jalapeño peppers 3
- tomato paste 2 tbsp
- Homemade Chili Powder 4 tbsp
- ground cumin 1 tbsp
- smoked paprika 1 ½ tsp
- dried Mexican oregano or dried oregano or marjoram 2 tsp
- dry red wine such as Malbec, Syrah, or Pinot Noir ¾ cup
- vegetable broth 2 cup
- pinto beans 2
- navy beans or other small white beans 1
- cocoa powder 2 tbsp
- bay leaves 2
- tamari or soy sauce or vegan Worcestershire sauce 1 ½ tbsp
- chipotle peppers in adobo 2
- adobo sauce from the chipotles in adobo 1 tbsp
- whole peeled tomatoes 1
- kosher salt 1 ½ tsp
- Freshly
- pure maple syrup 1 tbsp
- masa harina Mexican corn flour 3 tbsp
- freshly squeezed lime juice 1-1.5 tbsp
- red wine vinegar or apple cider vinegar 1 tsp
- cilantro leaves and tender stems 1 cup
- Pickled Onions
- Sliced
- Vegan
- Tortilla
- Shredded
- Vegan Queso Sauce
If using store-bought chili powder, which is not spicy, you may want to make a few tweaks: (1) You may not need as much maple syrup or lime juice to balance the flavors in step 9. (2) If you like your chili spicy, consider adding 3 jalapeño peppers. This is just 2 peppers from 1 can of chipotle peppers in adobo sauce, not 2 whole cans. If you’re looking for milder heat, use 1 pepper only and 1 tsp of adobo sauce. Not a fan of cilantro? Simply omit or use flat-leaf parsley. Storage: Simply store in an airtight container in the fridge for 5 to 6 days. You can reheat on the stove (my preference) or microwave. Storage: And yes, chili freezes great for 3 to 4 months. I prefer to freeze it in individual-sized portions (it defrosts much more quickly). These Souper Cubes in 1-cup or 2-cup portions are great for that! Nutrition boost: For heartier appetites (or to stretch it out further), serve the chili alongside warm corn tortillas (char the tortillas by placing them directly over a gas burner for ~20 seconds per side), scoop over a bed of rice, or serve with my Vegan Cornbread. Nutrition boost: If you bought vegan ground meat: Option 1: Cook the onions until lightly browned, about 6 minutes. Add in your vegan ground meat and break it up with a wooden spoon. Cook until it’s starting to brown, 8 to 10 minutes, adding a splash of water as needed to deglaze. Proceed with the rest of the recipe. Option 2: Brown the vegan ground meat in a separate pan, then add it to the chili when you add the beans.
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1Gather: extra virgin olive oil , large yellow onion , garlic cloves , jalapeño peppers , tomato paste , Homemade Chili Powder , ground cumin , smoked paprika , dried Mexican oregano or dried oregano or marjoram , dry red wine such as Malbec, Syrah, or Pinot Noir , vegetable broth , pinto beans , navy beans or other small white beans , cocoa powder , bay leaves , tamari or soy sauce or vegan Worcestershire sauce , chipotle peppers in adobo , adobo sauce from the chipotles in adobo , whole peeled tomatoes , kosher salt , Freshly cracked black pepper to taste, pure maple syrup , masa harina Mexican corn flour , freshly squeezed lime juice , red wine vinegar or apple cider vinegar , cilantro leaves and tender stems . For the toppings of choice: Pickled Onions , Sliced scallions or chopped cilantro, Vegan sour cream or diced ripe avocado, Tortilla chips, Shredded vegan cheese, Vegan Queso Sauce .
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2Read all the instructions and notes before getting started, especially about moderating the spiciness level.
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3Heat 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.
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4Add the garlic, jalapeños, and tomato paste, and cook for 2-3 minutes , stirring very frequently, until the tomato paste is darker in color. If it starts to dry out, add a splash of water and scrape up any browned bits.
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5Stir in the chili powder, cumin, paprika, and oregano, and stir vigorously for 30 seconds .
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6Pour in the red wine to deglaze the pot, scraping up any browned bits. Simmer rapidly for 3-4 minutes , or until the smell of alcohol has cooked off and it's jammy.
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7Pour in the vegetable broth, pinto beans, navy beans, cocoa powder, bay leaves, tamari/soy sauce, chopped chipotle peppers and adobo sauce, hand-crushed tomatoes with their juices, salt, black pepper to taste, and 1 tbsp maple syrup. Stir well.
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8Bring the chili to a boil over high heat, then reduce to a gentle simmer (this is the 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 ½ hours (or up to 2 hours). Discard the bay leaves.
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9Optional: Stir in the masa harina, if using. Simmer for 3 minutes , until the texture has further thickened.
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10Stir in 1 tbsp lime juice, the vinegar, and cilantro. Taste and add more lime juice as needed for tanginess and add up to 1 tbsp more maple syrup for sweetness to balance any bitterness. Season with salt and pepper, as needed.
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11Serve with toppings of choice, such as Pickled Onions, sliced scallions, chopped cilantro, vegan sour cream, avocado, tortilla chips, shredded cheese, or Vegan Queso Sauce.