One-pot comfort food! This high-protein vegan chili is made with heirloom-beans, tomatoes, onion and vibrant spices.
- 2 cups mixed, dry heirloom beans (note 1) or 6 cups mixed, cooked heirloom beans
- ¼ cup olive oil
- 4 cups diced, peeled yellow onion (about 3 medium onions)
- 1 tablespoon minced garlic (about 6 garlic cloves)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon ancho chili powder
- 2 teaspoons salt
- 1 28-ounce can (795 g) chopped tomatoes with their juices
- 1 cup of water or vegetable stock
- 1 tablespoon unsweetened cocoa
- 1 chipotle pepper in adobo sauce, chopped (La Costeña or Èmbasa brands)
- Lime or lemon
- Yogurt (dairy or non-dairy)
- Black pepper, freshly ground
- Cilantro or parsley (chopped)
- Soak the beans (if you’re starting with already cooked beans, skip to step 4). Place the beans in a medium bowl or container, add cold water (it should come 3” above the beans), cover, and let soak on a kitchen counter for minimum 8 hours or overnight.
- Drain the beans, add them to a stock pot, cover with cold water (it should come 4” above the beans), and bring to a boil over high heat.
- Reduce the heat to low, and simmer, partially covered until tender, about 40–45 minutes (do a taste test with the biggest bean–if it’s done, the rest is done too). Drain the beans and set aside.
- Make the chili—you can start about 15 minutes before the beans are done.
- Heat the oil in a large heavy-bottom pot or Dutch oven over medium heat. Add the onion and garlic, and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
- Stir in the cumin, oregano, ancho chili, and salt. Cook, stirring occasionally for 2 minutes.
- Add the tomatoes with their juice, and water or stock. Stir in the cocoa and chipotle pepper, and bring to a boil over high heat.
- Mix in the cooked beans, reduce the heat to low, and cover with a lid. Cook, stirring occasionally, for 45 minutes. Taste and add salt to taste if needed.
- Ladle the chili into individual bowls. Squeeze some lime or lemon over the top, top with yogurt, and sprinkle with black pepper, and cilantro or parsley.
- The chili tastes better the next day, reheated, after it had time to set and deepen the flavor. It will keep for up to 4 days in the refrigerator.
- Heirloom beans: I used a mixture of Midnight Black, Cranberry and Cassoullet beans from Rancho Gordo in Napa, California, but feel free to use yourfavorite heirloom beans.
- Freeze: You can store the chili in a tightly covered container and freeze for up to 2 months. Defrost in the fridge and reheat.