Seriously the Best the Best Vegan Chili

rainbowplantlife.com

frozenstuff

3 tablespoons olive oil

1 large yellow onion, diced

6 garlic cloves, chopped finely

2 jalapenos, diced (remove membranes & seeds for less heat)

2 tablespoons tomato paste

4 tablespoons homemade chili powder (recipe below), or store-bought ancho chili powder*

1 tablespoon ground cumin

1 ½ teaspoons smoked paprika

1 tablespoon Mexican oregano (or 2 teaspoons regular oregano or marjoram)**

¾ cup (180 mL) dry red wine, such as Malbec, Syrah or Pinot Noir

2 cups (480 mL) vegetable broth

2 (15-ounce/425g) cans of pinto beans

1 (15-ounce/425g) can of navy beans (or other small white beans)

2 tablespoons cocoa powder (I prefer Dutch process cocoa powder)

2 bay leaves

1 ½ tablespoons tamari or soy sauce if you have vegan Worcestershire sauce, you can use that

2 chipotle peppers in adobo, chop the peppers + measure out 1 tablespoon adobo sauce**

1 (28-ounce/800g) can whole peeled tomatoes, crushed by hand (include juices)

1 ½ teaspoons kosher salt plus more as needed

Freshly cracked black pepper to taste

1 tablespoon pure maple syrup, plus more to finish as needed***

1 to 1 ½ tablespoons freshly squeezed lime juice

1 teaspoon red wine vinegar (or apple cider vinegar)

3 tablespoons masa harina (Mexican corn flour) (optional)

1 cup (12g) cilantro leaves and tender stems, chopped

subheading: Toppings of choice:

Vegan sour cream or diced avocado

Sliced scallions or chopped cilantro

Shredded vegan cheese or Vegan Queso

Quick Pickled Red Onions****

Directions at rainbowplantlife.com

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