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Vegetarian Chili (with vegan option)
Even meat lovers will take to this chili. Not too spicy, but definitely has great chili flavor.
chili, dutch oven chili, vegan chili, vegetarian chili
seeds removed, and diced
minced or grated
cans petite diced tomatoes
liquid from a can of chipotle peppers in adobo sauce
(Tip: freeze what you don't use)
Maggi liquid seasoning
(can substitute Worcestershire sauce if you're a pescatarian - it contains fish)
great northern beans
start with a few pinches
Toppings As Desired
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.