DTDinner Table

Vegan Chili

Berkeley Student Cooperative reference doc · Prep 45 minutes (plus overnight bean soak) · Cook 2 hours

Per serving: 235 cal · 9 g protein · 35 g carbs · 5 g fat

servings

  • Beans

    7 lb canned black beans (≈3.2 kg) - drained and rinsed
  • 7 lb dry kidney beans (≈3.2 kg) - soaked overnight and cooked
  • 6 lb dry pinto beans (≈2.7 kg) - soaked overnight and cooked

  • Chopped Stuff

    1¼ cups olive oil (≈270 g)
  • 20 small onions (≈2.2 kg) - diced (about 15 medium if that's what you have)
  • 80 garlic cloves (≈240 g) - finely chopped (about 6-7 heads)

  • Tomatoes

    22-24 lb crushed fire-roasted tomatoes (≈10 kg)
  • 5-6 lb tomato sauce (≈2.3 kg)
  • 2-2.5 lb tomato paste (≈907 g)

  • Liquid

    24-30 cups vegetable broth (≈5.8 L) - to start - add more as needed

  • Seasonings

    1½-2 cups vegan Worcestershire sauce (≈360 g)
  • 2-2½ cups chili powder (≈256 g)
  • 1-1¼ cups ground cumin (≈108 g)
  • 8-10 tbsp dried oregano (≈48 g)
  • 1 tbsp ground cloves (≈6 g)
  • 2-2½ tbsp cayenne pepper (≈12 g)
  • 5-6 tbsp sea salt (≈90 g) - initially, then adjust to taste after everything has simmered

Instructions

  1. Cook the beans ahead of time: soak the kidney and pinto beans overnight, then cook fully in salted water until tender. Drain well, reserving some of the cooking liquid. Drain and rinse the canned black beans separately. All beans should be fully cooked before entering the chili.
  2. In 2-3 large stock pots, heat the olive oil over medium heat. Add the onions and cook 10-15 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 to start. 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 cooked beans and stir very well. The chili should be thick but loose - add more broth or reserved bean liquid 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