Chili (Vegetarian)

Easy and delicious chili recipe.

• Preparation Time: 25 minutes
• Cooking Time: 4 Hours
• Servings: 6-10

Ingredients

• 450g dried beans (Check notes for specifics)
• 1 tablespoon salt
• 2 dry chipotle peppers
• 4 dry arbol chilies
• 1 1/2 tablespoon cumin
• 1 1/2 teaspoon coriander
• 2 cloves
• 1 quart chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon coffee grounds
• 1 tablespoon soy sauce
• 1 large yellow onion
• 4 garlic cloves
• 1 tablespoon dried oregano or 1 leaf fresh oregano
• 1 28oz can of crushed tomatoes
• 4 tablespoons vegetable oil
• 2 bell or poblano peppers

Recipe

1. Place the beans (450g), salt (2 tbsp.), and water (2L) into a large container or bowl. Let beans soak overnight.
2. Add dry chipotle peppers (2), arbol chilies (4), cumin (1 1/2 tbsp.), cloves (2), and coriander (1 1/2 tsp.) to a large pot on medium heat. Toast spices and chilies until they turn fragrant and begin to brown slightly. Add one cup of chicken broth to the pot and simmer everything until the chilies begin to soften and rehydrate.
3. Once the chilies begin to soften and rehydrate, add everything from the pot to a blender. Additionally, add tomato paste (2 tbsp.), coffee grounds (1 tbsp.), soy sauce (1 tbsp.), garlic cloves (4), oregano (1 tbsp.), and crushed tomatoes (28oz). Mix on high until smooth.
4. Drain the beans and discard the soaking water. Dice the onion and add it to the pot along with vegetable oil (4 tbsp.). Cook onions on medium heat until they begin to brown. Once the onions begin to brown add the blended sauce and the beans, mix thoroughly.
5. Turn heat to medium low and simmer the bens for 3-4 hours until the beans become tender. In the mean time dice the bell or poblano peppers. Place the diced peppers on a baking sheet and broil until the peppers begin to blacken. Add the blackened peppers to the chili pot.
6. Once the beans have softened the chili is ready to eat.

Notes

• Beans: I typically use pinto beans but I've also made the recipe with soybeans, kidney beans, and a mix of beans. I'm sure any bean will work but pinto beans add a nice thickness to the chili.
• Toppings: Pairs well with shredded cheese and cilantro.

Adapted from: J. Kenji López-Alt