Homemade Vegan Chili
This rich and velvety vegan chili features complex layers of flavor from toasted spices, cocoa powder, and red wine. A mix of pinto and navy beans provides a hearty texture, while masa harina adds a subtle corn finish. Perfectly slow-simmered, it is served with creamy avocado and tangy pickled onions for a deeply satisfying meal.
Instructions
- 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).
Nutrition Facts
Per portion