Seriously the best vegan chili, made with real dried peppers and packed with complex, spicy, umami flavor. Takes some time to make, but it's easy and great for meal prep!
1 and 3/4cupscooked black beans(1 standard can, rinsed and drained)
1 and 3/4cupscooked kidney beans(1 standard can, rinsed and drained)
1cupreserved chile liquid
Instructions
Prepare the TVP mixture:
Stir together TVP with veggie broth and soy sauce. Set aside.
Prepare the chile blend:
Remove and discard the stems and seeds from the dried chiles.
IF YOU HAVE A MICROWAVE: Place the dried chiles in a microwave-safe bowl and microwave for 15 seconds or until slightly roasted, aromatic and pliable. In some microwaves, this may take up to 30 seconds, but go 5 seconds at a time and be careful not to burn them. Add water to the bowl to cover the chiles, cover the bowl, and microwave for another 4 minutes, then let stand for 5 minutes.
IF YOU DO NOT HAVE A MICROWAVE: Place the dried chiles in a dry skillet and cook over medium heat, stirring frequently, until slightly roasted, aromatic and pliable. This should take about 4 to 7 minutes. Add water to cover the chiles, stir well, and heat the mixture on high until simmering. Turn off the heat and let stand for 5 minutes.
Reserving 1 cup of the liquid, drain the chiles. Add them to a blender or food processor (a small blender works best here) along with the chipotle peppers and adobo sauce. Blend until smooth, adding a splash of the reserved liquid if needed. Set aside.
Sample the reserved chile liquid. If it tastes super bitter (which can happen with certain chiles), discard it and use water in the chili instead.
Make the vegan chili:
Warm the olive oil in a pot. Add the diced onion with a pinch of salt, and stir. Continue to cook the onion, stirring occasionally, until softened, about 4-6 minutes. Add the garlic, cumin, and dried oregano, and stir. Cook for about 60 seconds, or until fragrant.
Stir in the TVP mixture, and cook it for about 2-3 minutes or until it's starting to dry out. Add the pureed chile mixture, the tomatoes, and the marmite. Stir well, and continue to stir constantly until the mixture starts to bubble.
Stir in the beer, cooked beans, reserved chile liquid, and a pinch of salt. Stir well, then reduce the mixture to a gentle simmer. Partially cover, and continue to cook, stirring occasionally and scraping the bottom to prevent sticking and burning. Cook for about 45-60 minutes or until thickened, slightly reduced, and rich in color.
Season to taste. Your vegan chili will likely still need another good dose of salt to bring it together. The chili tends to taste more bitter and sharp when it is first made. After sitting for a little while, especially overnight, the sharp and bitter notes mellow and become more fruity.
If reheating leftover chili on the stove, be sure to stir the pot constantly so that the bottom doesn't stick and burn. Leftovers keep well in the fridge or freezer.
Video
Notes
TVP: A form of soy protein that has the texture of ground meat, this item is often sold in bulk bins, at natural stores, or at a normal grocery store sometimes. It's made by brands like Bob's Red Mill and can be ordered online too.CHILE NOTES AND SUBSTITUTIONS: I find all of my dried chiles in the Latin section of my regular grocery store.
Chiles de arbol: These are spicy.
New Mexico chiles: These add a sweeter flavor and are mildly hot.
Guajillo chiles: These are mild and earthy.
California chiles: These are mild and a little tangy.
It's good to have a little bit of each type to round out the flavors. The possible combinations and substitutions are somewhat endless. If you can't get the specific chiles in my recipe, your goal to be to have combination of both hot and mild; and of both earthier (you can usually tell by the darker color) and sweeter (redder color) flavors.There's a great guide to dried chiles here.Chipotle peppers in adobo sauce are a specific product that comes in a can. It should be in the Latin aisle of your grocery store (the Goya section, if you have one).MARMITE: You can substitute marmite with vegemite, nutritional yeast, miso, or soy sauce; or just omit it.