This vegan chili is incredibly rich and velvety and packed with layers of complex flavor, just like a classic chili should be. An easy homemade chili powder and slow simmering take this bean chili over the top.
– Olive oil – Yellow onion – Garlic cloves – Jalapenos – Tomato paste – Chili powder – Ancho chili powder – Ground cumin – Paprika – Mexican oregano – Dry red wine – Vegetable broth – Pinto beans – Navy beans – Cocoa powder – Bay leaves – Tamari or soy sauce – Chipotle peppers – Tomatoes – Kosher salt
Add the garlic, jalapeños, and tomato paste. Cook for 2-3 minutes, or until the tomato paste darkens. Add the chili powder, cumin, smoked paprika, and Mexican oregano and stir vigorously for 30 seconds.
Deglaze the pot with the red wine, scraping up the browned bits. Add the vegetable broth, and scrape up any additional browned bits. Add the pinto beans, navy beans, chipotle peppers in adobo, bay leaves, salt & pepper, cocoa powder, maple syrup, and soy sauce. Crush the tomatoes and add in.
Bring the chili to a boil, then reduce to a gentle simmer. Simmer for 1 1/2 hours, stirring every 10 minutes, until thick and velvety. Stir in the masa harina, if using, and simmer for 3 minutes, until further thickened.