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Servings: 6
Calories: 323kcal
Equipment
- Skillet
Ingredients
For the spice mix
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 bay leaves
For the Chili
- 1 teaspoon smoked paprika
- 14 ounces mushrooms finely minced
- 2 tablespoons olive oil divided
- 1 pinch Salt
- 1 pinch pepper
- 4 cloves garlic minced
- 2 red onions diced
- 2 red chilies seeds removed and sliced
- 4 tablespoons cilantro leaves separated from stalks
- 1 red bell pepper stalk and seeds removed and diced
- 2 sticks celery cut into chunks
- 1 tablespoon tomato paste
- 2 teaspoons soy sauce
- 1 teaspoon balsamic vinegar
- 1 cup red wine
- 28 ounces chopped tomatoes
- 14 ounces kidney beans
- 14 ounces black beans
- 3 teaspoons dark chocolate
- 2 teaspoons maple syrup
Instructions
- First, make your spice mix, place all the spices in a small bowl and mix to combine, then set aside1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon cinnamon, ½ teaspoon oregano, ½ teaspoon salt, ½ teaspoon pepper, 2 bay leaves
- Ensure your mushrooms are clean and then put them into your food processor and blitz them until they are quite finely minced. You can do it by hand if you'd prefer, but this really does save a lot of time14 ounces mushrooms
- Add olive oil to your frying pan and make sure it gets nice and hot. Add your minced mushrooms, salt and pepper, and cook them for around 5 minutes. Transfer them into a bowl, you'll notice that there's an amount of liquid from your mushrooms - that's fine. Leave them to stand while you carry on with your prep.2 tablespoons olive oil, 1 pinch Salt, 1 pinch pepper
- Add oil to your pan or Dutch oven and when it's hot add in garlic, onions and chilies, and cilantro stalks (not the leaves). Cook for approximately 8 minutes and keep stirring.4 cloves garlic, 2 red onions, 2 red chilies, 4 tablespoons cilantro
- Now add your red pepper and celery to the pan and keep stirring. Now add the spice mix and stir so all of the vegetables are well covered. Stir in the tomato paste, soy sauce, balsamic vinegar, and red wine. Turn the heat up quite high and you'll need to keep stirring until the liquid reduces by approximately two-thirds.1 red bell pepper, 2 sticks celery, 1 tablespoon tomato paste, 2 teaspoons soy sauce, 1 teaspoon balsamic vinegar, 1 cup red wine
- Add your chopped tomatoes and stir, simmer for 5 minutes. Add your kidney beans, black beans, mushrooms, chocolate, maple syrup, and stir.28 ounces chopped tomatoes, 14 ounces kidney beans, 14 ounces black beans, 3 teaspoons dark chocolate, 2 teaspoons maple syrup
- Simmer for at least 15 minutes, if you have time then leave it for longer as the flavors will really develop, you can always add a small amount of water if you need to, When ready to serve, remove both of the bay leaves. Stir in the cilantro leaves.
- Serve immediately and garnish with cilantro leaves and slices of fresh red chili. Phenomenal - enjoy!
Notes
- Beans: While this recipe calls for kidney and black beans, don’t feel restricted! Pinto beans, garbanzo beans, or even a mix of your favorites can work wonders. If you’re using canned beans, remember to rinse and drain them to remove any excess sodium. If you’re starting with dried beans, ensure they’re soaked and cooked until tender.
- Dark Chocolate: You might raise an eyebrow at the inclusion of dark chocolate, but it’s a game-changer. It doesn’t make the chili sweet but instead adds a rich depth and complexity. Opt for a high-quality dark chocolate with at least 70% cocoa content. And if you’re not a fan or don’t have it on hand, you can skip it, but I highly recommend giving it a try.
- Soy sauce: If you’re avoiding soy or just don’t have soy sauce on hand, you can use tamari or coconut aminos as a substitute. Both provide a similar salty and umami flavor to the chili.
- Maple syrup: Honey, agave nectar, or even brown sugar can be used as a substitute for maple syrup. Just add gradually and taste as you go to achieve the desired sweetness.
- Adjusting the Heat: Spicy food lovers, rejoice! You can easily amp up the heat in this chili. Add more red chilies, a dash of cayenne pepper, or even some adobo sauce for a smoky kick. On the flip side, if you’re not a fan of too much spice, reduce the chili powder or remove the seeds from the red chilies.
- The Importance of Simmering: One of the keys to a delicious chili is patience. Letting the vegan chili simmer allows the flavors to meld and develop. If you find the chili thickening too much, feel free to add a splash of vegetable broth or water. And if you have the time, making the chili a day in advance can make it even more flavorful as it sits.
- Fresh Toppings: While the chili is delicious on its own, toppings can elevate it to the next level. Consider adding sliced avocado, a dollop of vegan sour cream, vegan shredded cheese, or even a handful of tortilla chips for some crunch. Fresh cilantro, green onions, and a squeeze of lime juice can also add a burst of freshness.
Nutrition
Calories: 323kcal | Carbohydrates: 51g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 560mg | Potassium: 1309mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1642IU | Vitamin C: 67mg | Calcium: 124mg | Iron: 6mg
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