Incredible Vegan Chili
Ingredients: Ancho peppers, Guajillo peppers, Chile de arbol, Cumin seeds, Coriander seeds · 150 min cook time · 350kcal · ~₩21,400
Ingredients
3개 Ancho peppers, 3개 Guajillo peppers, 10개 Chile de arbol, 1큰술 Cumin seeds, 1큰술 Coriander seeds, 1작은술 Mexican oregano, 1작은술 Onion powder, 1작은술 Garlic powder, 1작은술 Smoked paprika, 0.5작은술 Cinnamon, 2큰술 Olive oil, 1개 Onions, 1작은술 Salt, 4쪽 Garlic, 2개 Jalapeños, 2큰술 Tomato paste, 0.5컵 Red wine, 4컵 Vegetable broth, 2캔 Pinto beans, 1캔 Navy beans, 2개 Bay leaves, 2개 Chipotle peppers in adobo sauce, 1캔 Whole peeled tomatoes, 1큰술 Soy sauce, 1큰술 Cocoa powder, 1큰술 Maple syrup, 0.5작은술 Pepper, 2큰술 Masa Harina, 1큰술 Lime juice, 1큰술 Red wine vinegar, 0.25컵 Cilantro
Instructions
1. Gently tear open the whole dried chili peppers and remove the seeds and membranes. Briefly toast them in a hot pan for about a minute per side. Be careful not to burn or scorch them, as this can make them bitter.
2. Once the peppers have cooled down, add them to a spice grinder and blitz until finely ground. You might need to do this in two batches depending on the size of your grinder.
3. Add cumin and coriander seeds to the spice grinder and blitz until finely ground.
4. Add Mexican oregano, onion powder, garlic powder, smoked paprika, and a touch of cinnamon to the spice grinder and blitz until finely ground. This will create a rich, warm, fruity, and complex chili powder.
5. Heat olive oil in a pot over medium-high heat. Once hot, add the diced onion and season with salt. Cook the onions for about 10 minutes until they are golden brown.
6. Add minced garlic, diced jalapeños, and tomato paste to the pot. Cook for 2-3 minutes, stirring frequently.
7. Add the homemade chili powder, cumin, Mexican oregano, and smoked paprika to the pot. Sauté for about 30 seconds to tame bitterness and enhance flavor.
8. Deglaze the pan with red wine, scraping up any brown bits from the bottom of the pot. Cook until the wine reduces.
9. Add vegetable broth, pinto beans, navy beans, bay leaves, chipotle peppers in adobo sauce, whole peeled tomatoes (crushed by hand), soy sauce, cocoa powder, maple syrup, salt, and pepper to the pot. Bring the chili to a boil, then reduce to a gentle simmer.
10. Simmer the chili on the lowest heat for 1.5 to 2 hours, stirring every 10 minutes. This slow simmering develops flavors and contributes to a rich, velvety texture.
11. Stir in Masa Harina to thicken the chili, add body, and bring a subtle corn flavor. This step is optional.
12. Taste the chili and add lime juice and red wine vinegar to balance the flavors. These acidic ingredients will brighten and freshen up the chili.
13. Stir in chopped cilantro. Taste again and add more maple syrup if needed to balance bitterness and spiciness.
14. Serve the chili with your favorite toppings, such as vegan sour cream, avocado, or pickled onions, to add a cooling effect and lighten the dish. Pair with vegan cornbread for an epic meal.
15. For best results, let the chili rest overnight in the fridge. This allows the flavors to meld and deepen, resulting in a more harmonious and delicious chili. Make a big batch and enjoy it throughout the week, or freeze in single-serve portions for later.
Source: Watch the original video