Vegan Chili
Published March 4, 2020
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2whole dried ancho, pasilla or mulato chiles, stems and seeds removed, torn into rough 1-inch pieces (about ½ ounce)
- 1whole dried New Mexico red, California, costeño or choricero chile, stems and seeds removed, and torn into rough 1-inch pieces (about ⅛ ounce)
- 1 to 2dried hot chiles, such as árbol or pequín, stems and seeds removed and torn into rough pieces (optional)
- 2tablespoons vegan butter
- 1pound vegan ground meat, such as Impossible or Beyond
- 1medium onion, grated on large holes of a box grater (about 1½ cups)
- 2large garlic cloves, grated on Microplane (about 4 teaspoons)
- 1teaspoon dried oregano
- Kosher salt
- 2chipotle peppers packed in adobo sauce, finely chopped
- 2teaspoons ground cumin
- ¼cup tomato paste
- 1(15-ounce) can whole tomatoes packed in juice, drained and chopped into ½-inch pieces
- 1(16-ounce) can dark kidney beans, drained
- 1tablespoon soy sauce
- 1tablespoon apple cider vinegar
- 1tablespoon whiskey, vodka or brandy (optional)
- Diced onions, chopped cilantro, chopped pickled jalapeños, sliced black olives, vegan sour cream, shredded vegan cheese, fresh tortillas or tortilla chips, for serving (optional)
For the Chile Paste (see Note)
For the Chili
Nutritional analysis per serving (6 servings)
320 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 23 grams protein; 1246 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Make the chile paste: Add all the dried chiles to a Dutch oven or large, heavy-bottomed saucepan and cook over medium-high heat, stirring frequently, until slightly darkened and giving off an intense roasted aroma, 2 to 5 minutes. Turn down the heat if they begin to smoke. Add 1 cup water; it should immediately boil. Reduce heat so water barely simmers, and cook until chiles have softened, about 4 minutes. Transfer the chiles and liquid to a blender and blend at high speed, scraping down sides as necessary, until a completely smooth purée is formed, about 2 minutes. Set aside.
- Step 2
Prepare the chili: Melt the butter in a large Dutch oven over medium-high heat. Add the vegan ground meat and cook, breaking it up with a wooden spoon, until fat has mostly rendered and it is starting to sizzle rather than steam, about 10 minutes. (I don’t mind leaving the rendered fat in the chili. It homogenizes as the chili reduces, so the end result should not be greasy. However, you can drain the mixture at this point if you prefer less fat in the finished chili.)
- Step 3
Add the onion, garlic, oregano and salt. Cook, stirring frequently, until the onions have softened, about 2 minutes. Add the chipotles, cumin and reserved chile paste, and cook, stirring frequently, until the paste reduces to the point that it starts to sizzle and fry, about 4 minutes. Add the tomato paste and cook, stirring frequently until homogenous, about 1 minute.
- Step 4
Add chopped canned tomatoes and scrape up any brown bits that have stuck to the pan. Add kidney beans, soy sauce and 1 cup water, and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until flavors have developed and chili is thickened to desired consistency, about 30 minutes. Stir in vinegar and liquor, if using. Adjust texture by adding water, and season to taste with salt and pepper. Serve with whatever garnishes you like.
- You can omit the chile paste, and substitute 3 tablespoons chile powder instead. Add chile powder with chipotles and cumin in Step 3, and cook, stirring frequently, until aromatic, about 30 seconds, then add the tomato paste and continue with Step 4.
Private Notes
Comments
In response to Karen wondering about why it's important to microplane the garlic: I don't think it really matters in this case. Garlic is more garlicky the finer it's broken down. Sliced garlic is the mildest, and Micro planing it which is the same as finely grating it will profuce the strongest flavor. that's what the food chemists tell us. I can't see much difference in a strongly flavored chili recipe whether it's micro plane or smashed and then chopped fine.
A question. The recipe calls for grating garlic on a microplane. What is the advantage of this over chopping or smashing the garlic, or smashing then chopping?
This chili is delicious. It’s hard to believe it’s vegan! The flavor is complex, rich and satisfying. Highly recommend.
I have made this chili recipe multiple times, varying the types of chiles and fake meat types which I sometimes completely omit. I occasionally add diced zucchini or finely chopped kale. It is a fantastic and versatile recipe with many layers of flavor.
Making the chili paste is so worth the work (its pretty easy). Adds such a floral, toasty flavor to the chili. Best chili I've made!
I really like the spice blend, but this had too much 'meat' and not enough bean for my taste. I have made it several times now, changing the quantities of beans and 'meat' a bit each time. I settled on using 12 oz of 'meat' rather than 16 oz and 2.5 drained cans of beans rather than 1 can. I've shared this version with meat eaters, vegetarians, and vegans and all have liked it.
Advertisement