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The Devil’S Chili

The Devil's Chili recipe image
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&# 226;€™s naturally vegetarian and vegan-friendly, making it an inclusive option for dinner parties. The texture is thick and satisfying, with beans that are tender but hold their shape. Serve it piping hot with crusty bread or over rice for a complete meal that feels both homestyle and sophisticated.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 264.6
Dietary: Vegan, Vegetarian
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.
Ingredients
  • 1 cup Onions; grated
  • 1 Clove Garlic; minced
  • 1 Bulb Shallot; minced
  • 3 lg Scallions; minced
  • 1 lg Bell pepper; chopped
  • 1 ounce Olive or other salad oil
  • 2 quart Water
  • 1 pound Kidney, pink or pinto beans; soaked
  • 1 leaf Bay leaf; crushed
  • 1 tsp Miso paste
  • 1 tsp Mild or hot curry powder
  • 1 tsp Basil
  • 1 tbsp Paprika
  • 1 tsp Chili powder to taste
  • 1 tsp Salt and pepper to taste
  • 3 lg Tomatoes; chopped
  • 1 can (15 oz) Tomato sauce
Directions
  1. 1
    In a large saucepan or Dutch oven, heat the olive oil over medium heat.
  2. 2
    Add the grated onions, minced garlic, minced shallot, minced scallions, and chopped bell pepper. Sauté until softened and fragrant, about 5-7 minutes.
  3. 3
    Add the soaked beans, water, crushed bay leaf, miso paste, curry powder, basil, paprika, chili powder, salt, and pepper. Stir well to combine.
  4. 4
    Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally.
  5. 5
    After 1 1/2 hours, add the chopped tomatoes and tomato sauce. Stir gently to incorporate.
  6. 6
    Continue to simmer uncovered for another 1 hour, or until the beans are fork-tender and the chili has thickened to your desired consistency.
  7. 7
    Remove the bay leaf before serving. Serve piping hot.

Nutrition Facts

Servings 6

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.

Note

Bean Preparation: If using dried beans, soak them overnight in cold water before cooking. Drain and rinse before adding to the pot. If using canned beans, rinse them well and reduce the initial simmer time, as canned beans are already cooked.

Adjusting Heat: For a spicier chili, increase the amount of chili powder or add fresh diced jalapeños along with the bell peppers. You can also use 2 or more cloves of garlic for a stronger kick.

Storage: This chili tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, adding a splash of water if needed.

Serving Suggestions: Serve with crusty bread, cornbread, or over rice. Top with fresh cilantro, avocado slices, or a dollop of vegan sour cream if desired.

Keywords: chili, vegan, vegetarian, beans, pinto beans, kidney beans, slow cooker, simmered, spicy, comfort food, american, healthy, dinner, plant-based, hearty, warming, easy, homestyle
Read it online: https://www.chefs-mate.com/recipe/the-devils-chili/