Nutrition

Ingredients

• ¼ cup extra-virgin olive oil
• 2 medium yellow onions, finely chopped
• 1 medium red bell pepper, ribs and seeds removed, finely chopped
• 8 garlic cloves, finely chopped
• 3–4 canned chipotle chiles (depending on your heat preference), finely chopped
• 2 Tbsp. chili powder
• 2 Tbsp. Dutch-process cocoa powder
• 2 Tbsp. smoked paprika
• 2 tsp. ground cumin
• 3 15.5-oz. cans beans (such as chickpeas, kidney, white, black, and/or pinto), rinsed
• 1 28-oz. can crushed tomatoes
• 1 Tbsp. plus 1 tsp. light brown sugar
• 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more
• Thinly sliced white onion and coarsely grated or crumbled vegan cheese (for topping; optional)

Instructions

1. 1 Heat ¼ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 2 medium yellow onions, finely chopped, and 1 medium red bell pepper, ribs and seeds removed, finely chopped, and cook, stirring often with a heatproof rubber spatula or wooden spoon, until vegetables are very soft and deep golden and bottom of pot is starting to brown in spots, 10–15 minutes.
2. 2 Add 8 garlic cloves, finely chopped, 3–4 canned chipotle chiles (depending on your heat preference), finely chopped, 2 Tbsp. chili powder, 2 Tbsp. Dutch-process cocoa powder, 2 Tbsp. smoked paprika, and 2 tsp. ground cumin and cook, stirring constantly, until spices are very fragrant, about 30 seconds. (It’s okay if bottom of pot starts to darken slightly.)
3. 3 Add three 15.5-oz. cans beans (such as chickpeas, kidney, white, black, and/or pinto), rinsed, one 28-oz. can crushed tomatoes, 1 Tbsp. plus 1 tsp. light brown sugar, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and 5 cups water to pot and bring to a simmer. Reduce heat to medium-low heat and cook, stirring often to prevent bottom from burning, until chili thickens slightly, 40–55 minutes. Using a potato masher, gently smash some beans to thicken soup further (leave most whole for texture). Taste chili and season with more salt if needed.
4. 4 Ladle chili into bowls and top with thinly sliced white onion and coarsely grated or crumbled vegan cheese if desired. Do Ahead: Chili can be made 1 day ahead. Let cool; transfer to an airtight container and chill.

Original Source

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