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.
Vegetarian Chili (with vegan option)
- 1 medium onion diced
- 1 jalapeno seeds removed, and diced
- 2 poblano peppers
- 3 cloves garlic minced or grated
- ¼ cup red wine
- ¾ cup vegetable stock
- 2 28 oz cans petite diced tomatoes
- 2 tsp liquid from a can of chipotle peppers in adobo sauce (Tip: freeze what you don't use)
- 2 tbsp Maggi liquid seasoning (can substitute Worcestershire sauce if you're a pescatarian – it contains fish)
- 1 can black beans drained
- 1 can kidney beans not drained
- 1 can great northern beans drained
- 1 can corn drained
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp dried cilantro
- 1 tsp paprika
- Kosher salt start with a few pinches
- 2 tsp masa harina
- ¼ cup water
- Olive oil
Toppings As Desired
- Tortilla strips
- Shredded cheese
- Sour cream
- Place poblano peppers onto a baking sheet and roast under the broiler 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, masa harina, and water.
- Bring to a boil.
- Mix the water and masa harina together. Slowly stir in the masa harina and water mixture into the chili. Stir for at least 30 more seconds to make sure it's well-incorporated.
- Reduce to a simmer.
- Stir in corn.
- Let simmer for at least an hour.
- Optional – top with tortilla strips, cheddar cheese, and sour cream when serving.