Vegetarian Chili

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Published on April 26, 2020

Last modified on April 29th, 2020

This chili can go toe to toe with any meat based chili I have tasted. The best part about this chili is you can double to recipe and freeze the rest.

Ingredients

The "Meat"

  • 450 g dried dark red kidney beans
  • 450 g dried chickpeas

The Chili Puree

  • 3 whole dried ancho chilies
  • 1 whole dried árbol chili
  • 1 adobo chili
  • 250 ml veggie broth
  • 10 ml soy sauce
  • 30 ml tomato paste
  • 1.5 tbsp whole cumin
  • 1.5 tbsp whole coriander
  • 0.25 cup strong coffee
  • 1 oz dark chocolate (70%)

The Finishers

  • 1 large yellow onion
  • 1 jalapeño
  • 4 cloves garlic
  • 1 tbsp dried oregano leaves
  • 2 bay leaves
  • 28 oz canned tomatoes
  • 355 ml stout
  • 0.25 cup apple cider vinegar
  • 2 tbsp brown sugar

Instructions

Servings:

Prep time:

Cook time:

Total time:

  1. Rinse kidney beans and chickpeas thoroughly. Add to 2 separate containers along with 6tbsp of salt to each container. Add cold water to cover the beans by 2 inches.

    Cover and let sit for 8 hours.

    After the 8 hours, drain the kidney beans and chickpeas. Add the kidney beans to a pressure cooker (I used an Instant Pot) and cook for 30 minutes at medium pressure. Quick release the pressure and check that the kidney beans are soft and tender. Set the kidney beans aside.

    Add the chickpeas to the pressure cooker and cook for 30 minutes at medium pressure. Quick release the pressure and check to see that the chickpeas are cooked, but still a bit firm inside. Add the chickpeas to a blender or food proccessor and pulse 4-7 times, until the chickpeas resemble the texture of ground beef. Set aside.

  2. Add dried chilies to a dry Dutch oven and cook over medium-high heat, stirring frequently, until slightly darkened with an intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chilies, place in a small bowl, and set aside.

    Add the cumin, coriander, and cloves. Cook, stirring frequently, until aromatic, about 30 seconds to 1 minute. Transfer to a mortar and pestle or spice blender and grind into a fine powder.

  3. Return Dutch oven to medium heat and add 250ml chicken broth add toasted chilies to liquid, and cook until chilies have softened and liquid is reduced by half, 5 to 8 minutes. Transfer chilies and liquid to a blender. Add soy sauce, tomato paste, ground spices, coffee, adobo chili and chocolate and blend at high speed, scraping down sides as necessary, until a completely smooth purée has formed, about 2 minutes. Set chili purée aside.

  4. Heat 4 tablespoons of vegetable oil in the Dutch oven over medium heat until shimmering. Add onions and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add fresh chilies, garlic, and oregano and cook, stirring frequently, until fragrant, about 1 minute. Add chili purée and cook, stirring frequently and scraping bottom of pot, until chili mixture begins to fry and leaves a coating on bottom of pan, 2 to 4 minutes. Add stout, and bay leaves. Bring to a simmer, scraping bottom of pan to loosen browned bits. Reduce heat to lowest possible setting, add kidney beans and chickpea, crushed tomatoes and cider vinegar and cook, with cover slightly ajar, until the chili has thickened, 2 to 3 1/2 hours longer, adding water if necessary to keep beans mostly submerged.

  5. Using tongs, remove and discard bay leaves. Add hot sauce, and brown sugar and stir to combine. Season to taste with kosher salt, ground black pepper, and additional vinegar.

  6. Serve immediately, or, for best flavor, allow to cool and refrigerate overnight, or up to 1 week in a sealed container. Reheat and serve with desired garnishes.

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