Description
Introducing the best damn vegan chili! I truly mean it, this chili is smoky, packed with tons of flavor, umami and all spices you could ever want.
Ingredients
Scale
- 3 tbsp Olive oil
- 1 medium White onion, roughly diced
- 4 medium Garlic cloves, minced
- 1 medium Jalapeno pepper, minced
- 2 tbsp Tomato paste
- 3 tbsp Chili powder
- 2 tbsp Cocoa powder
- 1 tbsp Cumin powder
- 1 tbsp dried Oregano
- 1 tbsp Soy sauce
- 1 tbsp Date syrup
- 1 tbsp Kosher Salt
- 1 tsp Smoked paprika
- 1 tsp Miso paste
- 2 cups Water
- 1 can Pinto beans, drained and rinsed ((15 oz can))
- 1 can Navy beans, drained and rinsed ((15 oz can))
- 1 can Black beans, drained and rinsed ((15 oz can))
- 1 can San Marzano Tomatoes, blended ((28 oz can))
- 2 Bay leaves
- ½ cup Cilantro, chopped
- 3 tbsp Lemon juice
Instructions
- Add the olive oil, chopped onions, minced garlic, jalapeno pepper, tomato paste, chili powder, cocoa powder, cumin powder, oregano, soy sauce, date syrup, salt, smoked paprika and miso paste into a large soup pot.
- Turn the stove on medium-high heat and let the onion, garlic and spices fry together for 4-5 minutes. Make sure to give the spices an occasional stir. Once the spices begin to stick to the bottom of the pot, pour in the 2 cups of water to deglaze the pot, giving the spices and water a good stir.
- Add in pinto beans, navy beans, black beans, canned tomatoes and bay leaves and stir to combine with the spices. Turn the heat down to medium-low and cover the pot with a lid.
- Let the chili simmer away for at least 1 hour, ideally 2 hours. Make sure to stir the chili every 20 minutes to ensure that all of the ingredients are cooking evenly.
- Once the hour is up, remove the bay leaves, add in the salt, chopped cilantro and lemon juice and stir to combine. Adjust the seasoning and salt to taste.
- I love serving this chili with a dollop of vegan yogurt, extra cilantro and nutritional yeast on top!