This Vegan Chili is simply the best. I have served it to many friends, family and entered it in a Chili Cook Off (finished 2nd and nobody knew it was vegan). Everybody raves about the rich, spicy flavor, the warm spices and deep texture. This Vegan Chili is made with dried chilies to add a more authentic and deep flavor. It will literally warm you from the inside out!
The process of using dried chilies is really easy. It does take a little bit more time than just adding dried spices, but the result of your effort will be so worth it!
The chickpeas are the surprise ingredient. I thought is was odd as well, but after using them, you will find it acts as a thickener and creates a great thick and rich broth to your chili.
I hope you give this chili a try. Try it – I guarantee you will love it!
Vegan Bean Chili
Ingredients
- 6 Whole Dried New Mexico (or called Colorado or California)
- 6 Whole Dried Guajillo Peppers
- 4 Whole Dried Red Peppers
- 2 Whole Ancho chillies in Adobo sauce You can use dried as well
- 2 T Adobo sauce
- 2 Cans Chickpeas
- 2 28 oz Cans of whole or stewed tomatoes
- 1 Lg Onion Diced
- 5 or 6 Cloves Garlic
- 2 T Cumin
- 6 Cups Veggie Stock If more liquid is needed, just use water
- 2 T Soy Sauce
- 2 Cans Black Beans
- 1 Can Kidney Beans
- 1/4 Cup Masa Optional
- Salt and Pepper
Instructions
Dried Chili Preparation
- Place the dried chili's in a cast iron pan. Don't use any oil - this is a dry roast. Roast over medium heat until they are very aromatic. Turn over and stir. Remove from heat. About 3 or 4 minutes. DO NOT BURN THEM!
- Heat 3 cups of veggie broth to a boil. Add the roasted peppers and cover. Let set for 20 minutes or until the peppers are soft and re-hydrated.
Chili Base
- Drain and save the liquid from the chickpeas. Place the chickpeas in a food processor and pulse until roughly chopped, but not to a paste. If you over do this step it isn't a big deal. I think over chopped is better than under chopped (is that clear?).
- In your soup pot, add a little oil and saute the onions until tender.
- Add the garlic, cumin, salt and pepper and cook for a couple minutes.
- Add the tomatoes, the remaining veggie stock, the chickpeas, the adobo sauce, soy sauce, black and kidney beans with liquid. Stir and begin to let simmer.
- Now that the dried chillies and liquid have cooled, remove the stems and seeds and place into a food processor with some of the liquid. Blend until smooth (don't ever put hot liquid into a food processor). You may have to do this in 2 steps depending on the size of your food processor. You really want this as smooth as possible.
- Add the smooth chillies and liquid into your pot with all the other ingredients.
- Simmer for at least 60 minutes to allow all these big, bold flavors to come out. If your chili seems too thick, you can add some water.
- Whisk in the masa until you get to your desired thickness. Add salt as needed.
- I find that this chili gets better the more you simmer it and if time permits, let it sit in the fridge overnight for the ULTIMATE flavor.
