The Best Vegan Chili
2 hServes 6
A deeply spiced vegan chili with pinto and navy beans, cocoa, chipotle, and red wine, simmered until thick and velvety.
| prepPreheat Dutch oven or heavy-bottomed saucepan over medium-high heat | |||||||||
| 3 tablespoons olive oil | Sauté onion in oil, 10 min until golden | Add garlic, jalapeños & tomato paste, 2–3 min | Stir in chili powder, cumin, paprika & oregano, 30 sec | Deglaze with wine, simmer 3–4 min until jammy | Add broth, beans, cocoa, bay leaves, soy sauce, chipotle, tomatoes, salt, pepper & maple syrup | Bring to boil, reduce to gentle simmer, 1 1/2–2 hrs until thick & velvety, discard bay leaves | Stir in masa harina if using, simmer 3 min | Stir in lime juice, vinegar & cilantro, taste & adjust sweetness, salt & pepper | Serve with toppings of choice |
| 1 large yellow onion, diced | |||||||||
| 6 cloves garlic, chopped finely | |||||||||
| 2 jalapeños, diced (remove membranes for less heat) | |||||||||
| 2 tablespoons tomato paste | |||||||||
| 4 tablespoons homemade chili powder (or store-bought ancho chili powder) | |||||||||
| 1 tablespoon ground cumin | |||||||||
| 1 1/2 teaspoons smoked paprika | |||||||||
| 1 tablespoon Mexican oregano (or 2 teaspoons regular oregano or marjoram) | |||||||||
| 180 ml dry red wine (such as Malbec, Syrah or Pinot Noir) | |||||||||
| 480 ml vegetable broth | |||||||||
| 2 (15-ounce / 425 g) cans pinto beans, drained and rinsed | |||||||||
| 1 (15-ounce / 425 g) can navy beans (or other small white beans), drained and rinsed | |||||||||
| 2 tablespoons cocoa powder (Dutch process preferred) | |||||||||
| 2 bay leaves | |||||||||
| 1 1/2 tablespoons tamari or soy sauce (or vegan Worcestershire sauce) | |||||||||
| 2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce | |||||||||
| 1 (28-ounce / 800 g) can whole peeled tomatoes, crushed by hand with juices | |||||||||
| 1 1/2 teaspoons kosher salt (plus more as needed) | |||||||||
| Freshly cracked black pepper to taste | |||||||||
| 1 tablespoon pure maple syrup (plus more to finish as needed) | |||||||||
| 3 tablespoons masa harina (Mexican corn flour) (optional) | |||||||||
| 1 to 1 1/2 tablespoons freshly squeezed lime juice | |||||||||
| 1 teaspoon red wine vinegar (or apple cider vinegar) | |||||||||
| 12 g cilantro leaves and tender stems, chopped | |||||||||
| Vegan sour cream or diced avocado | |||||||||
| Sliced scallions or chopped cilantro | |||||||||
| Shredded vegan cheese or Vegan Queso | |||||||||
| Quick Pickled Red Onions | |||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.