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Chili, Erik Speckman

Chili~ Erik Speckman recipe image
This hearty vegan chili is a comforting bowl of warmth, built on a foundation of tender black or red beans simmered until creamy. The secret lies in the spice blend: cumin, oregano, paprika, and cayenne are toasted to unlock their oils, then combined with ground ancho or chili negro peppers for a complex, smoky depth. Saut&# 195;©ed onions and garlic form an aromatic base, enriched by fresh tomatoes and a splash of red wine. A touch of chipotle adds gentle heat, while vinegar brightens the final dish. Perfect for cold evenings or meal prep, this chili improves with age and offers a satisfying, robust flavor profile without any meat.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 161.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This hearty vegan chili is a comforting bowl of warmth, built on a foundation of tender black or red beans simmered until creamy. The secret lies in the spice blend: cumin, oregano, paprika, and cayenne are toasted to unlock their oils, then combined with ground ancho or chili negro peppers for a complex, smoky depth. Saut&# 195;©ed onions and garlic form an aromatic base, enriched by fresh tomatoes and a splash of red wine. A touch of chipotle adds gentle heat, while vinegar brightens the final dish. Perfect for cold evenings or meal prep, this chili improves with age and offers a satisfying, robust flavor profile without any meat.
Ingredients
  • 1 Bay Leaf
  • 4 teaspoons Cumin
  • 4 teaspoons Oregano
  • 4 teaspoons Paprika
  • 1/2 teaspoons Cayenne
Directions
  1. 1
    Cover soaked black or red beans and the bay leaf with 2 inches of fresh water in a large pot. Bring to a boil, then lower heat and simmer.
  2. 2
    Toast cumin and oregano seeds in a dry skillet over medium heat, stirring constantly until fragrant but not burnt.
  3. 3
    Add paprika, cayenne, and chili powders to the skillet and toast for a few seconds more. Remove from heat.
  4. 4
    Grind the toasted spice mixture using a mortar and pestle until fine.
  5. 5
    Dry the chili negro or ancho pepper in a hot oven (400ðF (204ðC)) for a few minutes. Let cool, then remove stem, seeds, and veins.
  6. 6
    Shred the dried chili and grind it in a food processor or blender until it forms a powder.
  7. 7
    Sauté chopped onions in peanut oil over medium heat until soft. Add minced garlic, salt, and the ground spice/chili blend; cook for 5 minutes.
  8. 8
    Add chopped tomatoes, tomato juice, 1 tsp chopped chipotle chili, and red wine. Cook for about 20 minutes, stirring occasionally.
  9. 9
    Stir the tomato mixture into the simmering beans. Add enough water to cover the beans by 1 inch.
  10. 10
    Continue cooking until the beans are soft and tender, approximately 1 hour. Remove the bay leaf.
  11. 11
    Taste the chili and add vinegar to taste. Adjust seasoning with more cumin, oregano, salt, chili powder, chipotle, or vinegar as needed.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 161.5kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 17.1mg1%
Total Carbohydrate 35.5g12%
Dietary Fiber 14.4g58%
Sugars 4.6g
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan chili, bean chili, smoky chili, ancho pepper, toasted spices, comfort food, plant based, slow cooked, hearty dinner, spicy vegan, black bean chili, red bean chili, chili negro, homemade chili, meal prep, vegan main, american chili, rustic chili, spice blend, chipotle chili
Read it online: https://www.chefs-mate.com/recipe/chili-erik-speckman/