📝 About This Recipe
This robust plant-based chili is a masterclass in depth and texture, proving that you don't need meat to create a soul-warming masterpiece. By slow-simmering three varieties of Phaseolus beans with fire-roasted tomatoes and a whisper of dark cacao, we achieve a complex, umami-rich profile that rivals any traditional version. It is a vibrant, protein-packed celebration of Mexican-inspired flavors that balances smoky heat with earthy sweetness.
🥗 Ingredients
The Aromatics
- 1 large Yellow Onion (finely diced)
- 1 large Red Bell Pepper (deseeded and diced into 1/2 inch pieces)
- 4 cloves Garlic (minced)
- 1 piece Jalapeño (seeded and finely minced)
The Spice Bloom
- 2 tablespoons Ancho Chili Powder (provides mild, raisin-like sweetness)
- 1 tablespoon Smoked Paprika (pimentón de la Vera preferred)
- 2 teaspoons Ground Cumin (toasted)
- 1 teaspoon Dried Oregano (Mexican variety if available)
- 1 tablespoon Unsweetened Cocoa Powder (or one square of 85% dark chocolate)
The Legumes and Base
- 15 ounces Black Beans (cooked or canned, rinsed and drained)
- 15 ounces Kidney Beans (cooked or canned, rinsed and drained)
- 15 ounces Pinto Beans (cooked or canned, rinsed and drained)
- 28 ounces Fire-Roasted Crushed Tomatoes (high quality canned)
- 2 cups Vegetable Broth (low sodium)
- 2 tablespoons Tomato Paste
- 1 tablespoon Maple Syrup (to balance acidity)
For Garnish
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1 piece Avocado (sliced or cubed)
- 3 pieces Radishes (thinly sliced for crunch)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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2
Add the diced onion and red bell pepper. Sauté for 6-8 minutes until the onions are translucent and the peppers have softened slightly.
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3
Stir in the minced garlic and jalapeño. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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4
Create a small well in the center of the vegetables and add the tomato paste. Cook the paste for 2 minutes, stirring constantly, until it turns a deep brick red.
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5
Add the ancho chili powder, smoked paprika, cumin, and oregano. Stir well to coat the vegetables and 'bloom' the spices for 1 minute.
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6
Pour in the crushed fire-roasted tomatoes and the vegetable broth. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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7
Add the black beans, kidney beans, and pinto beans. Stir gently to combine.
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8
Stir in the cocoa powder and maple syrup. These 'secret' ingredients will deepen the color and round out the sharp edges of the spices.
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9
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover partially with a lid.
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10
Simmer for 35-45 minutes. The chili should thicken significantly as the beans release their starches and the flavors meld.
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11
Every 15 minutes, give the pot a stir to prevent sticking. If the chili looks too thick, add a splash more broth or water.
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12
Taste and season with sea salt and black pepper. Adjust the heat by adding a pinch of cayenne if desired.
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13
Remove from heat and let the chili sit for 5-10 minutes before serving. This allows the temperature to stabilize and the flavors to settle.
💡 Chef's Tips
For the best texture, slightly mash about 1/2 cup of the beans against the side of the pot during the last 10 minutes of simmering. Always use fire-roasted tomatoes if possible; the charred flavor adds a smokiness that mimics a wood fire. If you find the chili too acidic, a tiny pinch of baking soda can neutralize the tomato acid without changing the flavor. Chili is always better the next day! If meal prepping, store it in the fridge overnight and reheat slowly on the stovetop. To increase the 'meaty' texture, you can add 1 cup of finely chopped walnuts or sautéed mushrooms along with the onions.
🍽️ Serving Suggestions
Serve over a bed of fluffy cilantro-lime basmati rice or quinoa. Pair with warm, honey-glazed cornbread for a classic sweet-and-savory contrast. Top with a dollop of vegan cashew cream or Greek yogurt to cool the spice. Accompany with a crisp, cold Mexican lager or a tart Hibiscus (Jamaica) iced tea. Serve in a sourdough bread bowl for a rustic, hearty presentation.