Veggie Chili
Thomas J. Story
“Chili is definitely something I make for myself at home. It’s comforting to eat, but it’s also a dish that is easy to cook in a big pot and share,” says Che Fico Chef David Nayfeld. Serve it with Nayfeld’s Brown Butter Maple Cornbread.
How to Make It
1
Drain and rinse beans; set aside. Drain chiles and reserve 1/2 cup of each soaking liquid; set aside.
2
Heat a large pot over medium-low heat. Add oil, then onion, carrot, bell pepper, jalapeño, garlic, and 1/2 tsp. salt. Stir frequently on medium-low heat until liquid is released and vegetables start to stew down.
3
Add the paprikas, chili powder, cayenne, cumin, black pepper, onion powder, tomato paste, beans, and tomatoes and stir to incorporate.
4
In a medium bowl, use an immersion blender to purée the chiles, the reserved chile soaking liquids, 1 1/2 tbsp. vinegar, the chipotle in adobo, brown sugar, 1 1/2 tsp. salt, and 3 tbsp. water. Add mixture to pot, bring to a simmer, and simmer lightly for 1 1/2 hours.
5
Add corn and 1/3 cup water to pot, bring back to a simmer, and let simmer lightly for 1 hour.
6
Remove pot from heat. Stir in the chocolate, 1/2 tsp. salt, and the remaining 3 tbsp. vinegar. Serve warm, topped with garnishes, if using.
Ingredients
1 cup each dried pinto beans and dried kidney beans, sorted of debris and rinsed, and soaked separately for two nights in 3 cups water each
1 oz each dry guajillo chile and dry ancho chile, stemmed and seeded, and soaked separately overnight in 1 1/2 cups hot water each
1 tbsp 90/10 canola and olive oil blend
3 ½ cups cups diced yellow onion
1 ½ cups cups diced carrot
2 cups diced bell pepper
3 oz jalapeño chile, seeded and diced
4 garlic cloves, minced
2 ½ tsp salt
1 tsp sweet paprika
1 tsp smoked paprika
1 tbsp chili powder
½ tsp cayenne
½ tbsp cumin
1 tsp black pepper
2 tbsp onion powder
2 tbsp tomato paste
½ can crushed tomatoes
4 ½ tbsp apple cider vinegar
2 oz canned chipotle chiles in adobo
1 ½ tbsp tbsp. brown sugar
1 cup fresh corn kernels
3 tbsp finely chopped dark chocolate (80% cacao)
Sour cream, sliced green onion, pepitas, parmesan crisps, for garnish (optional)
Directions
1
Drain and rinse beans; set aside. Drain chiles and reserve 1/2 cup of each soaking liquid; set aside.
2
Heat a large pot over medium-low heat. Add oil, then onion, carrot, bell pepper, jalapeño, garlic, and 1/2 tsp. salt. Stir frequently on medium-low heat until liquid is released and vegetables start to stew down.
3
Add the paprikas, chili powder, cayenne, cumin, black pepper, onion powder, tomato paste, beans, and tomatoes and stir to incorporate.
4
In a medium bowl, use an immersion blender to purée the chiles, the reserved chile soaking liquids, 1 1/2 tbsp. vinegar, the chipotle in adobo, brown sugar, 1 1/2 tsp. salt, and 3 tbsp. water. Add mixture to pot, bring to a simmer, and simmer lightly for 1 1/2 hours.
5
Add corn and 1/3 cup water to pot, bring back to a simmer, and let simmer lightly for 1 hour.
6
Remove pot from heat. Stir in the chocolate, 1/2 tsp. salt, and the remaining 3 tbsp. vinegar. Serve warm, topped with garnishes, if using.
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