Vegan Bean Chili
This recipe calls for using dried chillies vs. using dried spices. It takes a little more time, but it is MORE than worth it. Give it a go!
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.
Notes
NOTE: I love to serve a big bowl of this chili with a scoop of my vegan sour cream on top. https://averagevegandad.com/vegan-sour-cream/
NOTE: You can add a few avocado slices and tortilla strips as well. I also like to serve some homemade corn bread on the side.