DTDinner Table

Vegan Chili

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servings

  • Beans

    1 can black beans - 15 oz, drained and rinsed
  • 2 cans kidney beans - 15 oz each, drained and rinsed - or 1¼ cups dry, soaked overnight and cooked
  • 2 cans pinto beans - 15 oz each, drained and rinsed - or 1 cup dry, soaked overnight and cooked

  • Chopped Stuff

    2 tbsp olive oil (≈30 mL)
  • 2 small onions - diced (or 1 large)
  • 6 garlic cloves - finely chopped

  • Tomatoes

    1 can crushed fire-roasted tomatoes - 28 oz
  • 1 can tomato sauce - 8 oz
  • 5 tbsp tomato paste (≈80 g) - about half a 6 oz can

  • Liquid

    2-2½ cups vegetable broth (≈480 mL) - to start - add more as needed

  • Seasonings

    2 tbsp vegan Worcestershire sauce (≈30 mL)
  • 2½-3 tbsp chili powder
  • 1½ tbsp ground cumin
  • 2 tsp dried oregano
  • ¼ tsp ground cloves
  • ½ tsp cayenne pepper
  • 1¼ tsp sea salt - initially, then adjust to taste after everything has simmered

Instructions

  1. Drain and rinse the canned beans. If using dry beans, soak them overnight and cook fully in salted water until tender before starting.
  2. In a large pot, heat the olive oil over medium heat. Add the onions and cook 8-10 minutes, until fully translucent.
  3. Add the garlic and cook 1 minute more.
  4. Add the crushed tomatoes, tomato sauce, tomato paste, and vegan Worcestershire sauce. Stir in the vegetable broth. Bring to a gentle simmer.
  5. Stir in the chili powder, cumin, oregano, cloves, cayenne, and salt. Let simmer 10-15 minutes to bloom the flavors.
  6. Add all the beans and stir very well. The chili should be thick but loose - add more broth only if needed.
  7. Bring just to a light boil, then immediately reduce to a very low simmer. Simmer uncovered 45-60 minutes, stirring occasionally.
  8. After 45 minutes, taste and adjust salt, chili powder, or cumin as needed. Cook 10 more minutes, then taste again.

Notes