Chili Recipe: Vegetarian Chili Recipe That Took First Place at Chili Cook-Off

One of the challenges of vegetarian chili is to get that depth of flavor. This chili recipe gets its velvety texture and smoky flavor from the Mexican chipotle peppers in adobo sauce and the technique of roasting the spices. Adapted from Jeanne Jones' Cooks for Life, 1995 by Marty Ittner.

At a recent chili cookoff to benefit Washington, D.C.'s Miriam's Kitchen—which serves meals and support services to more than 4,000 homeless men and women each year—ten judges deemed this vegetarian chili best out of fourteen entries including nine with meat.

Also check out an awesome, easy beef chili recipe that won the People's Choice Award.

Smoky Black Bean Chili

Ingredients:

For the Chili

• 3 15-oz cans of beans, 2 black bean and 1 dark kidney bean, or all black bean, rinsed
• 2 15-oz cans diced plum tomatoes
• 1 large onion to yield around 2 cups, finely chopped
• 3/4 C roasted corn from Trader Joe's freezer, thawed, or 1 small 7-oz can corn (optional)
• 1/2 C red wine
• 1/4 C seeded and chopped Texas green chilis, either canned or fresh (roast on gas flame or under broiler, then peel and chop)
• 1 T olive oil
• 3 large garlic cloves, unpeeled
• 2-4 chipotle peppers in adobo sauce, chopped (to taste, these add the heat)
• 1 bay leaf
• 1 t salt (smoked, if you can get it)

For the Spice Mixture

• 1 T best quality chili powder (such as Penzeys Ancho)
• 1 T pimenton (smoked Spanish paprika, available at Williams Sonoma)
• 1 T cumin seeds
• 1/2 t ground corriander
• 1/2 t thyme
• 1/4 t crushed oregano
• 1/4 t marjoram
• 1/8 t cinnamon

For Toppings, Any or All:

• chopped cilantro, chopped red onion, chopped green onion (can be mixed together)
• grated mexican cheese
• sour cream
• chopped avocado
• salsa

1) Heat oven to 400 degrees. (can use toaster oven). Place garlic in a pie plate (or toaster tray) and roast until soft, about 10 minutes. Peel garlic and mash with a fork. Set aside. 

2) While garlic is roasting, mix spices. Grind cumin seeds and oregano by hand in a mocajete or mortar and pestle to release the flavor. Mix in the rest of the spice mixture ingredients. Roast the mixture in the same pan used for the garlic, about 2-3 minutes until aromatic and brown. Keep a close eye on the spices so they do not burn.

3) Heat oil in large heavy pot (preferably cast iron) over high heat. Add onion and cook until soft, about 5 minutes, stirring frequently. Add wine and chipotle peppers and some adobo sauce and bring to a simmer. Stir in roasted garlic, spice mixture, chilis and tomatoes and let simmer for about 2 minutes. Fold in the beans, corn, salt and bay leaf and simmer for about 15 minutes on very low heat, stirring occasionally. Remove bay leaf.

4) spoon into bowls and offer a choice of toppings. Chili can also be served with basmati rice.

Variations:

Substitute canned beans with 8 oz. of dried black beans, picked over, soaked overnight in water to cover, drained. Place beans in 6 cups of cold water in heavy pot, add thyme and bay leaf and bring to a boil. Reduce heat to low and simmer, covered until the beans are tender, 1-1/2 hours. Remove from heat and drain. Proceed with step 1 of recipe.

1 C chopped green pepper can be added to onion

What special ingredients or toppings do you use for your chili recipe?

Enjoy these other vegetarian recipes:

• Paella, an awesome one-dish meal with vegan option 
• Easy Economical Crowd-Pleasing Pasta
• Fun Easy Entertaining: When Guests Arrive, Preparation Begins