How to make the best vegetarian chili of your life

Ingredients

• 2 pieces Dried Ancho Peppers (Whole, stems removed)
• 2 pieces Dried Guajillo Peppers (Whole, stems removed)
• 2 pieces Dried Arbol Peppers (Whole, stems removed; adjust for heat)
• 1 tablespoon Cumin Seeds (Toasted)
• 1 tablespoon Coriander Seeds (Toasted)
• 1 teaspoon Mexican Oregano (Dried)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 0.25 teaspoon Ground Cinnamon
• 2 tablespoons Olive Oil (Extra‑virgin preferred)
• 1 large Yellow Onion (Diced)
• 3 pieces Garlic Cloves (Minced)
• 1 medium Jalapeño Pepper (Seeds removed if less heat, diced)
• 2 tablespoons Tomato Paste
• 2 tablespoons Homemade Chili Powder (Prepared in Step 1)
• 1 teaspoon Ground Cumin
• 1 cup Red Wine (Dry, full‑bodied)
• 4 cups Vegetable Broth (Low‑sodium)
• 2 cans Pinto Beans (15 oz each, drained and rinsed)
• 1 can Navy Beans (15 oz, drained and rinsed)
• 2 pieces Bay Leaves
• 2 pieces Chipotle Peppers in Adobo Sauce (Finely chopped; plus 1 Tbsp adobo sauce)
• 1 can Whole Peeled Tomatoes (28 oz, crushed by hand)
• 2 tablespoons Soy Sauce (Low‑sodium)
• 1 teaspoon Cocoa Powder (Unsweetened)
• 2 tablespoons Maple Syrup (Pure)
• 2 tablespoons Masa Harina (Optional; for thickening)
• 2 tablespoons Lime Juice (Freshly squeezed)
• 1 tablespoon Red Wine Vinegar
• 0.25 cup Fresh Cilantro (Chopped)
• to taste servings Vegan Sour Cream (Optional topping)
• 1 medium Avocado (Sliced, optional topping)
• to taste servings Pickled Red Onions (Optional topping)

Instructions

1. Make Homemade Chili Powder

   Tear open the dried ancho, guajillo, and arbol peppers, remove seeds and membranes. Toast the peppers in a dry skillet over medium‑high heat for about 1 minute per side until fragrant but not burnt. In the same skillet, toast cumin and coriander seeds for 1 minute. Let everything cool, then grind in a spice grinder until fine. Mix in Mexican oregano, onion powder, garlic powder, smoked paprika, and cinnamon.

   Time: PT20M

2. Sauté Onions

   Heat olive oil in the Dutch oven over medium‑high heat. Add the diced yellow onion and a pinch of salt. Cook, stirring occasionally, for about 10 minutes until the onion is deep golden and caramelized.

   Time: PT10M

3. Add Garlic, Jalapeño, and Tomato Paste

   Stir in minced garlic, diced jalapeño, and tomato paste. Cook for 2–3 minutes, stirring frequently, until the paste darkens slightly and the raw smell disappears.

   Time: PT3M

4. Toast Chili Powder and Spices

   Add the homemade chili powder, ground cumin, Mexican oregano, and smoked paprika to the pot. Stir constantly for about 30 seconds until fragrant. This removes raw bitterness and deepens flavor.

   Time: PT1M

5. Deglaze with Red Wine

   Pour in the red wine, stirring to loosen any browned bits stuck to the bottom. Let the wine reduce for about 2 minutes.

   Time: PT2M

6. Add Liquids and Beans

   Stir in vegetable broth, the crushed whole peeled tomatoes, soy sauce, cocoa powder, maple syrup, bay leaves, chipotle peppers with adobo sauce, pinto beans, and navy beans. Bring the mixture to a gentle boil.

   Time: PT5M

7. Slow Simmer

   Reduce heat to the lowest setting and let the chili simmer gently for 1 hour 30 minutes to 2 hours, stirring every 10 minutes. This develops depth and allows beans to soften without disintegrating completely.

   Time: PT2H

8. Add Masa Harina (Optional)

   Stir in masa harina (or cornstarch slurry) and continue to simmer for another 5 minutes. This gives the chili a velvety body and a subtle corn flavor.

   Time: PT5M

9. Final Seasoning

   Remove the pot from heat. Add lime juice, red wine vinegar, chopped cilantro, and adjust salt and pepper to taste. If the chili needs more sweetness, stir in a little extra maple syrup.

   Time: PT5M

10. Serve

    Ladle the chili into bowls. Top with vegan sour cream, avocado slices, and pickled red onions if desired. Serve with cornbread or crusty bread.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

8 g

Fiber

12 g

Ingredient Substitutions

• Instead of Dried Ancho Peppers: Dried Pasilla peppers
• Instead of Dried Guajillo Peppers: Dried New Mexico chile
• Instead of Dried Arbol Peppers: Dried cayenne peppers
• Instead of Cumin Seeds: Ground cumin (use half amount)
• Instead of Coriander Seeds: Ground coriander (use half amount)
• Instead of Mexican Oregano: Regular oregano
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Powder: Granulated garlic
• Instead of Smoked Paprika: Regular paprika
• Instead of Ground Cinnamon: Ground nutmeg (smaller amount)
• Instead of Olive Oil: Canola oil
• Instead of Yellow Onion: White onion
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Jalapeño Pepper: Serrano pepper
• Instead of Tomato Paste: Tomato purée (use 1/4 cup)
• Instead of Homemade Chili Powder: Store‑bought chili powder (use 2 Tbsp)
• Instead of Ground Cumin: Toasted cumin seeds (1 Tbsp)
• Instead of Red Wine: Beef broth (1 cup)
• Instead of Vegetable Broth: Water + extra salt
• Instead of Pinto Beans: Black beans
• Instead of Navy Beans: Great Northern beans
• Instead of Bay Leaves: Dried thyme (1 tsp)
• Instead of Chipotle Peppers in Adobo Sauce: Smoked paprika + extra cayenne
• Instead of Whole Peeled Tomatoes: Diced tomatoes (28 oz)
• Instead of Soy Sauce: Tamari
• Instead of Cocoa Powder: Dark chocolate (1 tsp melted)
• Instead of Maple Syrup: Agave nectar
• Instead of Masa Harina: Cornstarch (1 Tbsp)
• Instead of Lime Juice: Lemon juice
• Instead of Red Wine Vinegar: Apple cider vinegar (1 Tbsp)
• Instead of Fresh Cilantro: Parsley
• Instead of Vegan Sour Cream: Cashew cream
• Instead of Avocado: Guacamole
• Instead of Pickled Red Onions: Red onion slices with lime juice

Equipment Needed

• Large Dutch Oven or Heavy‑Bottom Pot
• Skillet
• Spice Grinder
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Wooden Spoon or Heat‑Resistant Spatula
• Ladle (optional)

Critical Steps — Do Not Skip

• Making homemade chili powder
• Caramelizing the onions
• Toasting the chili powder and spices
• Slow simmering for flavor development
• Final seasoning with acid and fresh herbs

Chef Tips from the Video

• Toast the dried peppers and spices on low heat for maximum aroma without burning.
• Use a high‑quality dry red wine; it adds depth without overwhelming the dish.
• Crush whole peeled tomatoes by hand for a chunkier texture that releases more flavor.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze for up to 3 months. Thaw in refrigerator before reheating.

Room temperature: Do not store at room temperature; risk of bacterial growth.

Make-Ahead Tips

• Prepare the homemade chili powder up to 2 weeks in advance; store in an airtight jar.
• The chili tastes even better after resting overnight in the fridge.
• Freeze individual portions for quick weeknight meals.

Frequently Asked Questions