The Devil’s Chili
Description
This robust vegan chili is a comforting bowl of warmth, perfect for chilly evenings or casual family gatherings. By slowly simmering pink or pinto beans with aromatic onions, garlic, shallots, and sweet bell peppers, the dish develops a rich, complex flavor profile without any meat. The addition of tomatoes and tomato sauce creates a lush, hearty base, while spices like paprika, curry powder, and miso paste add an unexpected depth and umami richness. It is naturally vegetarian and vegan-friendly, making it an inclusive option for dinner parties.Directions
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In a large saucepan or Dutch oven, heat the olive oil over medium heat.
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Add the grated onions, minced garlic, minced shallot, minced scallions, and chopped bell pepper. Sauté until softened and fragrant, about 5-7 minutes.
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Add the soaked beans, water, crushed bay leaf, miso paste, curry powder, basil, paprika, chili powder, salt, and pepper. Stir well to combine.
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally.
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After 1 1/2 hours, add the chopped tomatoes and tomato sauce. Stir gently to incorporate.
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Continue to simmer uncovered for another 1 hour, or until the beans are fork-tender and the chili has thickened to your desired consistency.
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Remove the bay leaf before serving. Serve piping hot.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 264.6kcal
- % Daily Value *
- Total Fat 17.1g27%
- Saturated Fat 2.6g13%
- Cholesterol 0.0mg0%
- Sodium 3.8mg1%
- Total Carbohydrate 21.5g8%
- Dietary Fiber 5.9g24%
- Sugars 4.0g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
