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Vegan Chili

🇺🇸 United States · Tex-Mex

Servings: 6–8 servings Total: 1 hour

Ingredients

  • ¼ cup extra-virgin olive oil
  • 2 yellow onions, finely chopped
  • 1 red bell pepper, ribs and seeds removed, finely chopped
  • 8 garlic cloves, finely chopped
  • 3-4 canned chipotle chiles, finely chopped
  • 2 tbsp chili powder
  • 2 tbsp Dutch-process cocoa powder
  • 2 tbsp smoked paprika
  • 2 tsp ground cumin
  • 3 (15.5 oz) cans beans (chickpeas, kidney, white, black, and/or pinto), rinsed
  • 1 (28 oz) can crushed tomatoes
  • 1 tbsp plus 1 tsp light brown sugar
  • 2½ tsp kosher salt, plus more to taste
  • 5 cups water
  • Thinly sliced white onion, for topping (optional)
  • Grated or crumbled vegan cheese, for topping (optional)

Steps

  1. Heat olive oil in a medium Dutch oven or heavy pot over medium-high heat.
  2. Add onions and bell pepper; cook, stirring often, until very soft and deep golden and the pot bottom starts to brown in spots, 10-15 minutes.
  3. Add garlic, chipotle chiles, chili powder, cocoa powder, smoked paprika, and cumin. Cook, stirring constantly, until fragrant, about 30 seconds.
  4. Add beans, crushed tomatoes, brown sugar, salt, and 5 cups water. Bring to a simmer.
  5. Reduce heat to medium-low and cook, stirring often to prevent burning, until chili thickens slightly, 40-55 minutes.
  6. Use a potato masher to gently smash some beans to thicken further, leaving most whole for texture.
  7. Taste and season with more salt if needed.
  8. Ladle into bowls and top with sliced white onion and vegan cheese, if desired.

Notes

Can be made 1 day ahead; cool, transfer to an airtight container, and chill.

Source: www.epicurious.com