Incredible Vegan Chili
A rich, velvety, and deeply flavorful vegan chili made from scratch with whole dried chilies and a secret umami-boosting ingredient.
2h 30m6Servings
Nutrition
110kcal
3gProtein
14gCarbs
6gFat
High Fiber
Ingredients
CHILI BASE
Olive Oil
2 tbsp
Onion
1 whole
Jalapeño Pepper
2 pieces
Garlic
4 cloves
Tomato Paste
2 tbsp
Chili Powder Blend
2 tbsp
Cumin Seeds
1 tbsp
Coriander Seeds
1 tbsp
Mexican Oregano
1 tsp
Smoked Paprika
1 tsp
Cinnamon
½ tsp
Red Wine
½ cup
Vegetable Broth
4 cups
Pinto Beans
2 cans
Navy Beans
1 can
Bay Leaves
2 pieces
Chipotle Peppers in Adobo Sauce
2 pieces
Soy Sauce
1 tbsp
Whole Peeled Tomatoes
1 can
Cocoa Powder
1 tbsp
Maple Syrup
1 tbsp
Salt
to taste
Black Pepper
½ tsp
FOR FINISHING
Lime Juice
1 tbsp
Red Wine Vinegar
1 tsp
Cilantro
¼ cup
Equipment
Dutch Oven
Instructions
1Prepare the Chili Powder and Spices
10m
10mToast Dried Chilies
Gently tear dried chilies (Ancho, Guajillo, Chile de Arbol) and remove seeds and membranes. Toast in a dry, hot skillet for about 1 minute per side, until fragrant but not burnt.
Grind Spices
Once cooled, grind the toasted chilies with cumin seeds, coriander seeds, Mexican oregano, smoked paprika, and cinnamon in a spice grinder until finely powdered. Set aside.
2Sauté Aromatics
20m
20mSauté Onions
Heat olive oil in a Dutch oven over medium-high heat. Add diced onions and salt, and cook for about 10 minutes, stirring occasionally, until deeply golden brown and caramelized.
Add Garlic and Jalapeños
Add minced garlic and chopped jalapeños to the pot and cook for 1-2 minutes until fragrant.
Cook Tomato Paste
Stir in tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens slightly.
3Build the Chili Base
5m
5mAdd Spices
Stir in the prepared chili powder blend and other ground spices. Cook for about 30 seconds, stirring constantly, until fragrant.
Deglaze with Wine
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer and reduce slightly, about 2-3 minutes.
4Simmer the Chili
1h 30m
1h 30mAdd Liquids and Beans
Add vegetable broth, scraping the bottom of the pot to incorporate any browned bits. Stir in the drained pinto beans, navy beans, bay leaves, and chipotle peppers in adobo sauce.
Add Umami Boosters
Stir in soy sauce, crushed whole peeled tomatoes, cocoa powder, and maple syrup.
Simmer
Bring the chili to a boil, then reduce heat to low, cover, and simmer gently for at least 1.5 hours, or up to 2 hours, stirring occasionally. The longer it simmers, the deeper the flavors.
Thicken with Masa Harina
Stir in masa harina to thicken the chili and add a subtle corn flavor. Simmer for another 10-15 minutes, stirring frequently, until the chili reaches your desired consistency.
5Finish and Serve
5m
5mBalance Flavors
Remove bay leaves. Stir in lime juice and red wine vinegar. Taste and adjust seasoning with salt and pepper if needed. Stir in chopped cilantro.
Serve
Ladle the chili into bowls and serve hot with your favorite toppings like vegan sour cream, pickled onions, or cornbread.
Tips
Make your own chili powder by toasting and grinding whole dried chilies for a much richer and more complex flavor.
Allow your aromatics (onions, jalapeños, garlic) to deeply brown and caramelize to build a strong flavor base.
Cook the spices briefly in oil after sautéing the aromatics to bloom their flavors.
Deglaze the pot with red wine to capture all the flavorful browned bits from the bottom.
Add umami-rich ingredients like soy sauce, cocoa powder, and maple syrup to enhance the depth of flavor.
Finish with acidic ingredients like lime juice or vinegar to brighten the chili and balance the richness.
Slow simmering is key for developing deep, complex flavors and a velvety texture.
Taste and adjust seasonings throughout the cooking process, especially towards the end.
Chili often tastes even better the next day, so consider making it ahead of time.