Tex-Mex
Smoky Three-Bean Vegetarian Chili with Chipotle and Dark Cocoa
A hearty vegetarian chili that tastes like it simmered all afternoon in under an hour. Sweating the aromatics with a big spice bloom, then letting three beans and fire-roasted tomatoes reduce into a thick, smoky stew gives it deep meaty flavor without meat. A small spoon of cocoa and a splash of lime at the end round the whole pot into something people go back to for seconds.
Gluten-FreeDairy-FreeHigh ProteinMake AheadMeal Prep FriendlyOne PanComfort Food
At a Glance
- Time
- 60 mins
- Serves
- 6
- Cost
- Low
- Cuisine
- Tex-Mex
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, red bell pepper, and poblano with a pinch of salt and cook until soft and just starting to caramelize at the edges, 8 to 10 minutes.
- Stir in the garlic, chipotles, adobo sauce, ancho chile powder, cumin, smoked paprika, and oregano and cook for 1 to 2 minutes until the spices smell toasty.
- Stir in the tomato paste and cook for 2 minutes until it darkens to a brick color. Add the fire-roasted tomatoes and scrape any sticky bits off the bottom of the pot.
- Add all three beans, the vegetable stock, and 1 teaspoon salt. Bring to a simmer and cook uncovered for 25 to 30 minutes, stirring occasionally, until the chili thickens and the beans taste infused with the spices.
- Stir in the cocoa powder, soy sauce, and lime juice. Taste and adjust with more salt or pepper until the pot tastes smoky, slightly sweet, and bright.
- Ladle into bowls and finish with cilantro and scallions.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Use tamari instead of soy sauce, and verify the vegetable broth, chipotle in adobo, and any toppings are gluten-free. The base pot is dairy-free when cheese and sour cream stay optional.