Recipe Category
Best vegan chili ever! Perfect meal for the Super Bowl. Adapted from Serious Eats.
Preparation time
1Minutes
Cooking Time
1Minutes
Number of Servings
8
Difficulty
Medium
Ingredients
3 whole, sweet dried chiles (Costeno, New Mexico, or Choricero), stems and seeds removed
3 whole, rich, fruity dried chiles (Ancho, Mulatto, Negro, or Pasilla) stems and seeds removed
1 quart water
2 whole chipotle chiles in adobo sauce, plus 2 tbsp sauce from can
2 14 ounce cans chickpeas
1 28 ounce can whole tomatoes packed in juice
2 tbsp vegetable oil
1 large onion, finely diced
3 cloves garlic, grated
1 green pepper
1 yellow pepper
2 portobello mushrooms
1 1/2 tbsp cumin
2 tsp dried oregano
1 tbsp soy sauce
1 tsp miso
2 14 ounce cans dark red kidney beans (drained, liquid reserved)
2 tbsp vodka or bourbon (optional)
2-3 tbsp masa
Recipe Steps
Roast dried chiles in a large pot for 2 to 5 minutes. Do not allow to smoke. Or microwave on high power for 15 second increments, until pliable and toasted-smelling, about 30 seconds total.
Transfer to a 2 quart microwave safe bowl. Add water and chipotles. Cover and microwave until gently simmering, about 5 minutes. Transfer chiles and liquid to blender and blend until smooth, about 1 minute.
Drain chickpeas, reserving liquid from can. Transfer to a food processor and pulse until roughly chopped, about three 1 second pulses.
Roughly squeeze tomatoes into 1/4 inch pieces. Add to chickpea water, along with any juices.
Heat oil in large pot. Add onions and cook about 4 minutes, until softened but not browned. Add peppers, mushrooms, garlic, cumin, and oregano and cook 30 seconds. Add pureed chiles, soy sauce and miso, and cook for 30 seconds, stirring constantly. Add re
If beans are sticking out at the top, add reserved kidney bean water until just barely covered. Bring to a boil over high heat. Reduced to a bare simmer and cook, stirring occasionally, until thick and rich, about 1 1/2 hours, adding more reserved bean li
When cooked added vodka or bourbon and stir. Season to taste with salt and whisk in masa in a slow, steady stream until desired thickness is reached. For best results, allow to cool and refrigerate for at least one night and up to a week. Reheat to serve.
Serve, garnished with cilantro, chopped onion, scallions, avocado, lime wedges, warm tortilla, etc.