The Best Vegetarian Chili (seriously)

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I have been making vegetarian chili since I was in college. It was the perfect meal back then and it is still the perfect meal. It is cheap to make, healthy, feeds a ton of people, and makes great leftovers. 

My chili recipe has evolved from a watery, sweet mess to a thick, spicy, dark colored bowl of goodness that doesn’t need meat for it to be great. There are a few charred jalapenos thrown into the mix (use the gas burner of your stove or your broiler for this, remove the seeds for less heat, or use less peppers if you’re really worried).  There’s a Tbsp of good cocoa powder like Guittard (expensive but worth it to have in your panty especially if you like making good brownies) really thickens up the sauce and gives the chili a really nice depth of flavor. You’ll notice this recipe also called for 1/4 cup of chili powder which may seem like a lot but it is not a type-o, you really want to use that much. 

I recommend soaking your beans overnight (or bring to a boil in salted water and let soak for 4-5 hours) for this recipe, but realize not everyone plans ahead like that so canned beans are fine. I use 1 1/2 cups of each type of bean (post-soak) which roughly translates to 10 oz cans of each. Make sure you drain and rinse your beans especially if you use canned. Feel free to throw in another can of beans or add some chopped butternut squash/sweet potato/carrot if you’re looking to bulk it up or add more veggies. 

Have fun!

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The Best Vegetarian Chili (seriously)
Total Time
18 mins
 
Author: The Sea Salt
Ingredients
  • olive oil
  • 1 large white onion, chopped
  • 5 cloves garlic, chopped fine
  • 3 jalapenos, halved and seeded
  • pinch cayenne pepper
  • 1 Tbsp cumin
  • 1 Tbsp coriander
  • 1/4 cup chili powder (dark if you can get it)
  • 28 oz can peeled, whole tomatoes (preferably San Marzano), pureed quickly until smooth in the blender
  • kosher salt
  • 1.5 cup soaked white beans (soaked overnight preferably but a 10 oz can will do)
  • 1.5 cup soaked black beans (same as the white beans)
  • 1.5 cup soaked pinto beans (same as black beans and white beans)
  • 1 Tbsp good cocoa powder like Guittard (not hershey) or an oz or so of good dark chocolate
Toppings
  • Fritos
  • chopped green onions
  • chopped red onion
  • pepper jack cheese
  • sour cream
Instructions

  1. In a large heavy bottomed pot heat enough olive oil to coat the bottom of the pan, over medium-high heat. Add the onions and cook, stirring often until soft and golden but not browning. 


  2. Add the garlic and cook, stirring often until fragrant and also softened about 3 minutes reducing the heat if necessary. Season with a pinch of salt. 


  3. Reduce heat to medium and add the cayenne, cumin, coriander and chili powder stirring continuously with the onions and garlic until fragrant just about 30 seconds. Don't let the spices burn, you just want to get them a little toasty. 


  4. Add the tomato puree and stir together. Cover and bring to a high simmer. 


  5. Meanwhile char the jalapenos over an open flame or in the broiler until the skin starts to blister and char but the pepper still retains its structure and turns bright green. Remove from heat using tongs and chop fine. Add into the simmering chili sauce and stir together. Add the cocoa powder as well. 

     

  6. Add all the beans to the pot and cook until tender and sauce is thick, stirring occasionally over very low heat with the top on. This should take about 1-2 hours if you used canned beans, and longer if you decided to soak your beans overnight. Add water if necessary, or if chili is looking too soupy let it cook for a bit with the top off. 


  7. When chili is thick and good and the beans are tender but not all mushed together season with salt if necessary and serve with Fritos, green onions, chopped red onions and cheese or sour cream if you want. 


 

Yum

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