Veggie Chili
Thomas J. Story
Yields8 ServingsTotal Time3 hrs 30 mins
AuthorDavid Nayfeld

“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.

Veggie Chili