Super Bowl Recipes: Hearty Vegetarian Chili
Full of beans and full of smoky depth of flavor, adapted from
The Food Lab
beans, chili, chipotle, easy, j. kenji lopez-alt, soup, stew, vegan, vegetarian
4-ounce can green chiles
15-ounce cans garbanzo beans, rinsed and drained
15-ounce cans red kidney beans, rinsed and drained
large onion, cut into a small dice
28-ounce can crushed tomatoes
a few glugs of olive oil
dried oregano, or 2 tablespoons fresh oregano leaves
kosher salt, plus more to taste
mild chili powder
plus 1 teaspoon ground cumin
plus 1 teaspoon cocoa powder
chipotles in adobo, diced
(two cups) water
In a large pot, cook the onions in the olive oil until translucent, about 5 minutes. Stir in the oregano, salt, chili powder, cumin, cocoa powder, and corn flour and cook for about one minute more.
While the onions are cooking, purée the chickpeas in a food processor until chunky. Use a little water to loosen the beans if they are too stiff.
Add the remaining ingredients -- the kidney beans, garbanzo paste, chiles, chipotles, and tomatoes -- to the pot, along with the water, and stir.
Bring to a boil, the lower to a simmer and cook, partially covered, for about 1 1/2 hours. Taste for seasoning. Serve hot, or better yet, the next day.
A recipe from Unpeeled. Copyright 2020. All rights reserved.