Name: Homemade Vegan Chili
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Yield: 6 servings
Ingredients: 3 tbsp olive oil; 1 null large yellow onion (diced); 6 clove garlic cloves (chopped finely); 2 null jalapeno (diced); 2 tbsp tomato paste; 4 tbsp chili powder; 1 tbsp ground cumin; 1.5 tsp smoked paprika; 1 tbsp mexican oregano; 0.75 cup red wine (dry, such as Malbec or Pinot Noir); 2 cup vegetable broth; 2 can pinto beans (drained and rinsed); 1 can white navy beans (drained and rinsed); 2 tbsp cocoa powder (Dutch process preferred); 2 null bay leaves; 1.5 tbsp soy sauce; 2 null chipotle chiles in adobo sauce (chopped, plus 1 tbsp sauce); 1 can canned tomatoes (whole peeled, crushed by hand); 1.5 tsp kosher salt; 0.25 tsp black pepper (to taste); 1 tbsp maple syrup; 1.5 tbsp lime juice (freshly squeezed); 1 tsp red wine vinegar; 3 tbsp masa harina (optional for thickening); 1 cup cilantro (chopped); 0.5 cup vegan sour cream; 1 null avocado (diced); 0.5 cup vegan cheeze shreds; 0.25 cup pickled red onions

Instructions

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1

Heat olive oil (3 tbsp) in a Dutch oven over medium-high heat. Add large yellow onion (1) with a pinch of salt and cook until golden brown, about 10 minutes.
2

Stir in garlic (6 clove), jalapeno (2), and tomato paste (2 tbsp). Cook for 3 minutes until the paste darkens.
3

Add chili powder (4 tbsp), ground cumin (1 tbsp), smoked paprika (1.5 tsp), and mexican oregano (1 tbsp). Stir vigorously for 30 seconds.
4

Pour in red wine (0.75 cup) to deglaze the pot, scraping up any browned bits. Simmer for 4 minutes until jammy.
5

Stir in vegetable broth (2 cup), pinto beans (2 can), white navy beans (1 can), cocoa powder (2 tbsp), bay leaves (2), soy sauce (1.5 tbsp), chipotle chiles in adobo sauce (2), canned tomatoes (1 can), kosher salt (1.5 tsp), black pepper (0.25 tsp), and maple syrup (1 tbsp).
6

Bring to a boil, then reduce to a gentle simmer. Cook for 1.5 to 2 hours, stirring every 10 minutes until thick and velvety.
7

Optional: Stir in masa harina (3 tbsp) and simmer for 3 minutes to further thicken.
8

Remove bay leaves and stir in cilantro (1 cup), lime juice (1.5 tbsp), and red wine vinegar (1 tsp). Adjust seasoning as needed.
9

Serve in bowls topped with vegan sour cream (0.5 cup), avocado (1), vegan cheeze shreds (0.5 cup), and pickled red onions (0.25 cup).