This recipe follows the basic method of what I usually use to make my chicken tortilla soup and meat chilis. For the first time ever, my chili came out perfectly seasoned without any adjusting needed at all. The recipe itself is vegan – only the toppings take away the vegan-ness and make it vegetarian.
- 1 medium onion
- 1 jalapeno, seeds removed, diced
- 2 poblano peppers
- 3 cloves garlic, grated on a microplane or minced
- ¼ cup red wine
- ¾ cup vegetable stock
- 2 x 28oz cans petite diced tomatoes
- 2 tsp liquid from chipotle peppers in adobo sauce
- 2 tbsp Maggi (or 2 tbsp Worcestershire sauce if you’re a pescatarian – Worcestershire sauce contains fish)
- 1 can black beans, drained
- 1 can kidney beans (not drained)
- 1 can great northern beans, drained
- 1 can corn (no salt added), drained
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp cilantro
- 1 tsp Hungarian paprika
- Kosher Salt (a few pinches)
- 2 tsp masa harina whisked into about ¼ cup water
- Olive oil
- Tortilla chips
- Cheddar cheese
- Sour cream
Roast poblano peppers until charred. Set aside while prepping the onions, garlic, and jalapeño. Once the poblanos are cool enough to handle, peel the skins off and discard. Chop into small pieces.
Heat a small amount of olive oil over medium-high heat in a large pot or dutch oven. Add the onions, garlic, jalapeño, and poblanos. Saute, stirring occasionally. Cook until the onions begin to caramelize.
Deglaze the pan with the red wine. Add the rest of the ingredients except for the corn and masa harina/water mixture. Bring to a boil.
Slowly stir in the masa harina and water mixture. Reduce to a simmer and stir in corn. Let simmer for at least an hour.
Optional – top with tortilla chip pieces, cheddar cheese, and sour cream when serving.