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