I will debate anyone that says there is a more comforting comfort food than chili. There’s just something magical about a warm hearty bowl of beans served with a slice of cornbread fresh from the oven. This is definitely my go to recipe for chill, it’s quick, easy and full of flavor. I love it when I’ve got cornbread in the oven and a pot of chili simmering on the stove at the same time because the whole kitchen smells AMAZING.
A few notes on this recipe—
I like my chili to be nice and thick so I blend some of with a little broth and stir it back in the pot. I know some people like theirs a little thinner, so you can just skip this step and add a little extra broth.
I have been making chili for a long time, but only recently starting adding a couple ounces of dark chocolate. I found that it adds a really Interesting flavor and a really subtle sweetness. Once again, it’s optional, but I think it’s worth a try. The chocolate I used was 80% which was perfect, but you can use anything above 70%.
If your looking for an easy side dish, this chili goes perfectly with my Vegan Pumpkin Maple Cornbread.
1 yellow onion, diced
1 bell pepper, chopped (any color)
1 jalapeño, finely chopped
2 tbsp olive oil
3 garlic cloves, pressed
3 16 oz cans beans, drained and rinsed (I like kidney, pinto and black)
1 16 oz can crushed tomatoes
1 cup vegetable broth
2 tsp cumin
1 tsp paprika
2 tsp oregano
2 oz dark chocolate (optional)
Optional toppings: fresh lime juice, avocado, pickled onion, vegan sour cream or yogurt, pepitas, chopped cilantro
1. Heat olive oil in a large pot over medium heat until shimmering, add in onions and a pinch of salt. Sauté until just translucent—about 5 minutes, before adding in the chopped pepper and cooking for another 3 minutes.
2. Next, add in your garlic and jalapeño, sautéing for another 2-3 minutes, before stirring in spices, chopped tomatoes, rinsed beans and dark chocolate if using.
3. *optional step* Transfer about 1 1/2 cups of chili to a blender or food processor, pour in vegetable broth and blend until smooth. Return the blended chili to the pot. Season generously with salt.
4. Bring to a boil over high heat then reduce to low, cover and simmer for 15-20 minutes, or until all the flavors have melded together.