Vegan Chili

"I’m Texan and I’ve spent the last 15 years eating a LOT of subpar veggie chilis. I didn’t realize exactly how disappointing they all were until I made this one."

"Downright DELICIOUS. The homemade chili powder is a game changer."

"This was – without a doubt – the BEST chili I’ve ever had. So rich and balanced…and vegan!"

Let's make my  Vegan Chili!

First, chop your  onion and garlic.

Chop the jalapeños,

and measure out the tomato paste and spices.

Drain and rinse the beans,

and crush the whole peeled tomatoes in a bowl.

Heat a Dutch Oven over medium-high heat,

add oil,

and cook onion,

jalapeño and garlic,

tomato paste,

and spices.

Deglaze the mixture with red wine, scraping up any browned bits, and let simmer.

Pour in the veggie broth, beans, bay leaves,

chipotle peppers, tomatoes and their juices,

Soy sauce, cocoa powder, and maple syrup. Simmer chili until thick and velvety.

Stir in salt, pepper,  and masa harina.

Simmer for 3 minutes, then stir in lime juice, vinegar and cilantro.

Add up to 1 more tablespoon maple syrup for sweetness to balance the bitterness.

Plate with cilantro, vegan sour cream, and pickled red onion.