Main Dishesbonappetit5.0
Vegan Chili
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
👥 6 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●spatula
- ●wooden spoon
- ●oven
- ●bowl
📝 Preparation Steps
1
Heat ¼ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 2 medium yellow onions, finely chopped, and 1 medium red bell pepper, ribs and seeds removed, finely chopped, and cook, stirring often with a heatproof rubber spatula or wooden spoon, until vegetables are very soft and deep golden and bottom of pot is starting to brown in spots, 10–⏱️ 15 minutes.
medium yellow onions, finely chopped2medium red bell pepper, ribs and seeds removed, finely chopped1
2
Add 8 garlic cloves, finely chopped, 3–4 canned chipotle chiles (depending on your heat preference), finely chopped, 2 Tbsp. chili powder, 2 Tbsp. Dutch-process cocoa powder, 2 Tbsp. smoked paprika, and 2 tsp. ground cumin and cook, stirring constantly, until spices are very fragrant, about ⏱️ 30 seconds. (It’s okay if bottom of pot starts to darken slightly.)
–4 canned chipotle chiles (depending on your heat preference), finely chopped3. chili powder2 Tbsp. Dutch-process cocoa powder2 Tbsp. smoked paprika2 Tbsp. ground cumin2 tsp
3
Add three 15.5-oz. cans beans (such as chickpeas, kidney, white, black, and/or pinto), rinsed, one 28-oz. can crushed tomatoes, 1 Tbsp. plus 1 tsp. light brown sugar, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and 5 cups water to pot and bring to a simmer. Reduce heat to medium-low heat and cook, stirring often to prevent bottom from burning, until chili thickens slightly, 40–⏱️ 55 minutes. Using a potato masher, gently smash some beans to thicken soup further (leave most whole for texture). Taste chili and season with more salt if needed.
15.5-oz. cans beans (such as chickpeas, kidney, white, black, and/or pinto), rinsed328-oz. can crushed tomatoes1. plus 1 tsp. light brown sugar1 Tbsp½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more2
4
Ladle chili into bowls and top with thinly sliced white onion and coarsely grated or crumbled vegan cheese if desired. Do Ahead: Chili can be made 1 day ahead. Let cool; transfer to an airtight container and chill.
Thinly sliced white onion and coarsely grated or crumbled vegan cheese (for topping; optional)
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