Instructions
9 steps · tick them off as you cookHeat 3 tbsp extra-virgin olive oil in a Dutch oven over medium heat until it shimmers.
Add 1 large diced onion and 1 diced red bell pepper with a pinch of salt; sweat 6-7 minutes until softened and edges begin to caramelize.
6-7 minutesStir in 5 minced garlic cloves and cook 1 minute until fragrant but not browned.
1 minuteAdd 2 tbsp tomato paste, 1 tbsp smoked paprika, 2 tsp ground cumin, 1 tsp dried oregano, 1 chopped chipotle in adobo with 1 tbsp of its sauce, and 1 tsp cocoa powder. Toast the paste and spices for 2 minutes until they darken and stick to the pan.
2 minutesDeglaze with 1/4 cup brewed coffee, scraping up all the fond from the bottom.
Add 1 can (796 ml) fire-roasted crushed tomatoes, 1 can (540 ml) black beans, 1 can (540 ml) kidney beans, and 1 can (540 ml) pinto beans (all rinsed and drained), plus 1.5 cups vegetable stock.
Bring to a boil, then reduce heat and simmer partially covered for 35-40 minutes, stirring occasionally, until the chili thickens enough that a spoon leaves a trail on the bottom of the pot.
35-40 minutesSeason with 1 tsp salt and 1 tbsp lime juice; taste and adjust.
Rest off heat for 10 minutes to let flavours meld, then top with chopped cilantro and sliced avocado.
10 minutes
Chef's tip
A splash of coffee and a whisper of cocoa powder mimic the long-braised depth of meat-based chilis without any dairy or animal products: they amplify the smoky notes rather than tasting like themselves.
Suggested pairing
Serve with warm cornbread, a scoop of coconut yogurt, and a cold amber ale or hibiscus iced tea.
About this recipe
A deep, brooding chili layered with smoked paprika, chipotle, and cocoa: thick, meaty, and packed with three creamy beans for hearty forkfuls.
VeganEasycomfortingsmokybatch-cookinghigh-fibre
