The Best Vegetarian Bean Chili

🥘 Ingredients

• dried sweet chiles 3
• small dried hot chiles 2
• rich fruity dried chiles 3
• water 1 quart
• chipotle chiles in adobo sauce 2
• adobo sauce 2 Tbsp
• chickpeas 2 14-oz cans
• whole peeled tomatoes 1 28-oz can
• vegetable oil 2 Tbsp
• diced onion 1
• garlic cloves 3
• ground cumin 1 ½ Tbsp
• dried oregano 2 tsp
• soy sauce 1 Tbsp
• Marmite 1 tsp
• kidney beans 2 14-oz cans
• bourbon 2 Tbsp
• kosher salt
• masa harina 2 to 3 Tbsp
• fresh cilantro
• diced red onion
• sliced scallions
• diced avocado
• lime wedges
• tortillas

1. 1

   In a Dutch oven , toast dried sweet chiles , small dried hot chiles (optional), and rich fruity dried chiles over medium-high heat, stirring frequently, until slightly darkened and fragrant, 2 to 5 minutes . Transfer to a bowl , add water , chipotle chiles in adobo sauce , and adobo sauce . Cover and microwave until gently simmering, about 5 minutes . Transfer chiles and liquid to a blender and blend until completely smooth, about 1 minute .
2. 2

   Drain chickpeas , reserving liquid from the can. Transfer chickpeas to a food processor and pulse until roughly chopped, about three 1-second pulses. Set aside.
3. 3

   Roughly crush whole peeled tomatoes into approximate 1/4-inch pieces. Add crushed tomatoes along with their juice to the reserved chickpea liquid.
4. 4

   Heat vegetable oil in the Dutch oven over medium-high heat until shimmering. Add diced onion and cook, stirring frequently, until softened but not browned, about 4 minutes . Add minced garlic cloves , ground cumin , and dried oregano , cooking and stirring constantly until fragrant, about 30 seconds . Stir in the blended chili purée, soy sauce , and Marmite , cooking until fragrant, about 30 seconds . Add the reserved chickpea liquid and tomato mixture, chopped chickpeas, and drained kidney beans (reserving kidney bean liquid separately). Stir to combine.
5. 5

   If beans are sticking out of the top, add reserved kidney bean liquid until just barely submerged. Bring to a boil over high heat, reduce to a bare simmer, and cook, stirring occasionally, until thick and rich, about 90 minutes , adding more reserved kidney bean liquid as necessary if chili becomes too thick or sticks to the bottom.
6. 6

   Stir in bourbon (or vodka). Season to taste with kosher salt and whisk in masa harina in a slow steady stream until desired thickness is reached. For best results, allow chili to cool and refrigerate overnight to develop flavor, then reheat to serve.
7. 7

   Serve warm, garnished with fresh cilantro , diced red onion , sliced scallions , diced avocado , lime wedges , and warm tortillas .