Description
A flavor-packed, heartwarming vegan chili perfect for cozy evenings or gatherings.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 6 garlic cloves, chopped finely
- 2 jalapeños, diced
- 2 tablespoons tomato paste
- 4 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon Mexican oregano
- 3/4 cup dry red wine
- 2 cups vegetable broth
- 2 cans of pinto beans, drained and rinsed
- 1 can of navy beans, drained and rinsed
- 2 tablespoons cocoa powder
- 2 bay leaves
- 1 1/2 tablespoons tamari or soy sauce
- 2 chipotle peppers in adobo, chopped
- 1 can whole peeled tomatoes, crushed
- 1 1/2 teaspoons kosher salt
- Freshly cracked black pepper to taste
- 1 tablespoon pure maple syrup
- 1 to 1 1/2 tablespoons freshly squeezed lime juice
- 1 teaspoon red wine vinegar
- 3 tablespoons masa harina (optional)
- 1 cup cilantro leaves and tender stems, chopped
Instructions
- Sauté the onions in olive oil for 10 minutes until golden brown, then add garlic, jalapeños, and tomato paste for another 2-3 minutes.
- Stir in the spices and toast for 30 seconds, then deglaze with red wine and simmer for 3-4 minutes.
- Add vegetable broth, beans, cocoa, bay leaves, tamari, chipotle, crushed tomatoes, salt, and pepper.
- Bring to a boil, reduce heat, and simmer for 1 to 2 hours, adjusting seasoning as needed.
- If desired, add masa harina towards the end for thickening and simmer for an additional 3 minutes.
- Stir in lime juice, vinegar, and cilantro before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
Keywords: vegan chili, comfort food, healthy recipe
