Vegan Chili

This robust chili builds layers of flavor through proper technique, delivering satisfaction without any animal products.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 bell peppers, diced
• 4 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1 can crushed tomatoes (800g)
• 2 cans black beans, drained
• 1 can kidney beans, drained
• 1 can pinto beans, drained
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp liquid smoke
• Salt and pepper to taste

Method

Build the base

1. Heat oil in large pot over medium heat.
2. Sauté onion and peppers until softened, 8 minutes.
3. Add garlic and spices, cook until fragrant, 1 minute.
4. Stir in tomato paste, cook 2 minutes.

Simmer and develop

1. Add crushed tomatoes, beans, broth, soy sauce, and liquid smoke.
2. Bring to boil, then reduce to gentle simmer.
3. Cook partially covered 45 minutes to 1 hour, stirring occasionally.
4. Season with salt and pepper.

Umami builders

The soy sauce and liquid smoke add depth typically provided by meat. Mushrooms or walnuts can add texture variation.

Serving suggestions

Top with avocado, cilantro, lime juice, and vegan sour cream. Serve with cornbread or over baked sweet potatoes.

Make-ahead

Chili improves overnight as flavors meld. Keeps refrigerated 5 days or frozen 3 months.

Spice level

Adjust heat with jalapeños, cayenne, or hot sauce to taste. The base recipe is moderately spiced.