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Veggie Chili

8 Servings

Total Time
3 hrs 30 mins

“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.

Veggie Chili

Thomas J. Story
 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)

Drain and rinse beans; set aside. Drain chiles and reserve 1/2 cup of each soaking liquid; set aside.


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.


Add the paprikas, chili powder, cayenne, cumin, black pepper, onion powder, tomato paste, beans, and tomatoes and stir to incorporate.


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.


Add corn and 1/3 cup water to pot, bring back to a simmer, and let simmer lightly for 1 hour.


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.

Nutrition Facts

Servings 0