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Bowl of Chili Recipe Vegan with arrangement of dried chile peppers
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5 from 14 votes

Chili Recipe (Vegan) with Complex Flavors

Contains a rich, complex, and satisfying flavor.
Course: dinner, lunch
Cuisine: Mexican, Southwestern
Keyword: comfort food, homemade chili paste
Servings: 8 servings
Calories: 104kcal

Equipment

  • gloves for handling the dried and fresh chile peppers
  • large stainless steel or cast iron skillet with lid
  • soup pot or Dutch oven
  • high-speed blender

Ingredients

Chili paste ingredients

  • 1 or 2 dried bird's eye chiles (or 1 dried cayenne)
  • 2 dried pasilla chiles
  • 4 dried New Mexico chiles
  • 4 dried chipotle chiles
  • Water
  • 2 or 3 pieces of dried porcini mushrooms
  • 1 teaspoon unsweetened cacao powder or cocoa powder, optional
  • 1 Tablespoon coconut aminos

Chili ingredients

  • 3 fresh poblano peppers
  • 2 Tablespoons olive oil
  • 2 large onions, diced
  • 6 cloves garlic, diced
  • 3 fresh jalapeño peppers; remove stems and seeds, then dice
  • 1/2 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon ancho chile powder
  • 1 Tablespoon cumin powder
  • 3 Tablespoons tomato paste
  • 28-ounces (approximately) chopped tomatoes; fresh, jarred, or canned
  • 3 cups low-sodium vegetable broth
  • 1 (1-inch) square of dried kombu
  • 1 (15-ounce) can unsalted black beans with liquid
  • 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
  • 1 (15-ounce) can unsalted red kidney beans, rinsed and drained
  • 1/2 cup chopped cilantro

Instructions

  • I suggest wearing kitchen gloves when working with the dried and fresh chile peppers to protect your hands from the capsaicin; don't touch your face or eyes. Wash your hands with soap and water afterwards.
  • Remove all of the stems and seeds from the dried chile peppers. Cut or tear them into medium-sized pieces.
    Put the pieces into a large stainless steel or cast iron skillet over medium-high heat. Dry toast for about 3 minutes or until the chiles become fragrant; do not burn.
    Slowly pour just enough water into the pan so the chile peppers are submerged; add the porcini mushrooms. Bring to a simmer, cover the pan, and remove from the heat. Set aside while you continue with the recipe.
  • Roast whole poblanos over the flame of your gas stove or gas grill. Alternatively, roast them under your broiler.
    Steam the roasted poblanos between two plates for 5 to 10 minutes – then peel off most of the charred skins; cut into bite-sized pieces.
    I created another post that details the processes of roasting, steaming, and peeling poblanos.
  • Heat the oil in a soup pot or Dutch oven over medium-high heat with a bit of the onion. When the onion begins to sizzle, add the rest of the onion and sauté for about 5 minutes, stirring often.
    Add the garlic, poblanos, and jalapeño peppers. Stir and cook for a few more minutes.
    Add the coriander, oregano, ancho chile powder, cumin, and tomato paste. Cook, while stirring for another minute.
  • Stir in the chopped tomatoes, veggie broth, and kombu. Add the black beans, cannellini beans, and kidney beans. Bring to a simmer.
  • Now it's time to finish making the chili paste. Put the chiles, porcini mushrooms, and their soaking liquid into a high-speed blender. Add the cacao/cocoa powder, and coconut aminos. Blend on high for about one minute, or until hot and steamy.
  • Measure 1-1/2 cups of the homemade chile paste and stir it into the pot of chile (refrigerate the rest of the paste to be used in another recipe).
    Simmer the chile, uncovered, for about an hour or until it is at your desired consistency. Taste and adjust seasonings and/or add salt if desired.
  • Before serving, remove and discard the kombu. Garnish each bowl with chopped cilantro.

Notes

Also delicious served with or garnished with:
  • lime wedges
  • dollops of plant-based sour cream or yogurt
  • chopped chives or scallions
  • sliced jalapeños

Nutrition

Calories: 104kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 272mg | Fiber: 5g | Sugar: 7g | Vitamin A: 524IU | Vitamin C: 48mg | Calcium: 43mg | Iron: 2mg