The Best Vegan Chili
, Serves 6
A smoky, slow-simmered pot of beans and tomatoes deepened with red wine, cocoa and chipotle, finished bright with lime.
| 3 tbsp olive oil | Brown onions, 10 min | Cook garlic, jalapeños & paste, 2-3 min | Stir in spices, 30 sec | Deglaze with wine, simmer 3-4 min | Add broth, beans & remaining base, stir | Simmer gently 1 1/2 hrs, discard bay | Stir in masa harina, simmer 3 min | Stir in lime, vinegar & cilantro | Season to taste, serve with toppings |
| 1 large yellow onion, diced | |||||||||
| a few pinches kosher salt (for the onions) | |||||||||
| 6 cloves garlic, finely chopped | |||||||||
| 2 jalapeños, diced (remove membranes for less heat) | |||||||||
| 2 tbsp tomato paste | |||||||||
| 4 tbsp chili powder (homemade or ancho) | |||||||||
| 1 tbsp ground cumin | |||||||||
| 1 1/2 tsp smoked paprika | |||||||||
| 1 tbsp Mexican oregano (or 2 tsp regular oregano or marjoram) | |||||||||
| 180 ml dry red wine | |||||||||
| 480 ml vegetable broth | |||||||||
| 2 cans (425 g each) pinto beans, drained & rinsed | |||||||||
| 1 can (425 g) navy beans, drained & rinsed | |||||||||
| 2 tbsp cocoa powder | |||||||||
| 2 bay leaves | |||||||||
| 1 1/2 tbsp tamari or soy sauce | |||||||||
| 2 chipotle peppers in adobo, chopped, plus 1 tbsp adobo sauce | |||||||||
| 1 can (800 g) whole peeled tomatoes, crushed by hand, with juices | |||||||||
| 1 1/2 tsp kosher salt, plus more as needed | |||||||||
| freshly cracked black pepper, to taste | |||||||||
| 1 tbsp pure maple syrup, plus more to finish | |||||||||
| 1 to 1 1/2 tbsp freshly squeezed lime juice | |||||||||
| 1 tsp red wine vinegar (or apple cider vinegar) | |||||||||
| 3 tbsp masa harina (optional) | |||||||||
| 12 g cilantro leaves & tender stems, chopped | |||||||||
| toppings: vegan sour cream or diced avocado, scallions or cilantro, vegan cheese or queso, quick pickled red onions |
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