The Best Vegan Chili
By Nisha Vora · rainbowplantlife.com
2 hrsServes 6
A deeply spiced vegan chili with pinto and navy beans, cocoa, chipotle, and red wine, simmered until thick and velvety.
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| prepRead all instructions and notes before starting | |||||||||
| 45 ml olive oil | Heat oil, sauté onion until golden, 10 min | Add garlic, jalapeños, tomato paste; cook 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, soy, chipotle, tomatoes, salt, pepper, maple | Bring to boil, reduce to gentle simmer 1.5-2 hrs until thick | Discard bay leaves, stir in masa harina if using, simmer 3 min | Stir in lime juice, vinegar, cilantro; taste and adjust | Serve with toppings |
| 1 large yellow onion, diced | |||||||||
| 6 cloves garlic, chopped finely | |||||||||
| 2 jalapeños, diced (remove membranes for less heat) | |||||||||
| 2 tablespoons tomato paste | |||||||||
| 40 g homemade chili powder (or store-bought ancho chili powder) | |||||||||
| 8 g ground cumin | |||||||||
| 3 g smoked paprika | |||||||||
| 3 g 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 | |||||||||
| 10 g cocoa powder (Dutch process preferred) | |||||||||
| 2 bay leaves | |||||||||
| 22 ml tamari or soy sauce (or vegan Worcestershire sauce) | |||||||||
| 2 chipotle peppers in adobo, chopped + 15 ml adobo sauce | |||||||||
| 1 (28-ounce / 800 g) can whole peeled tomatoes, crushed by hand with juices | |||||||||
| 9 g kosher salt (plus more as needed) | |||||||||
| Freshly cracked black pepper to taste | |||||||||
| 15 ml pure maple syrup (plus more to finish as needed) | |||||||||
| 1 to 1 1/2 tablespoons / 15-22 ml freshly squeezed lime juice | |||||||||
| 5 ml red wine vinegar (or apple cider vinegar) | |||||||||
| 30 g masa harina (Mexican corn flour) (optional) | |||||||||
| 12 g cilantro leaves and tender stems, chopped | |||||||||
| Vegan sour cream, diced avocado, sliced scallions, shredded vegan cheese, Quick Pickled Red Onions, and tortilla chips for serving | |||||||||
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