Author Notes: Having grown up in California, I don’t know much about Southern food. My idea of Southern comfort is a big bowl of chili and a slice of hearty cornbread. I love the process of making chili – it is not so much about the precise recipe but the rhythm of stirring and simmering and tasting and adding in ingredients as you see fit, so there is a lot of room for variation in this recipe. Use whatever beans you have on hand. If you want it spicier, add more chili powder or a chopped habanero pepper. If you want it sweeter, add some more molasses. Try it with more or less cocoa powder. Taste as you go. I like my chili smoky with a deep rich flavor. This chili is just that – pleasantly spicy but also sweet. Since this chili has no meat, it relies on a variety of spices for flavor, and the combination of cocoa, chipotle, and garam masala spice is what makes this chili stand out. Next time I make this, I am going to add 2 tablespoons of almond butter or peanut butter to give it a richer taste. —nataleiigh
Serves: 4-8
Ingredients
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2
tablespoons extra virgin olive oil
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6
pieces garlic, minced
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1
onion, chopped
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2
bay leaves
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1
large red bell pepper, chopped
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4
carrots, chopped
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2
tablespoons chipotle chili powder
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1
teaspoon garam masala
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1
teaspoon cumin
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1
tablespoon cocoa powder
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2
tablespoons molasses
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15
ounces crushed tomatoes (1 can)
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6
ounces tomato paste (1 can)
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30
ounces water (equivalent to 2 cans of water)
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45
ounces canned beans (equivalent of 3 cans) – pinto, kidney, black beans, etc.
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1
teaspoon salt (or to taste)
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ground pepper (to taste)
Directions
- In a large pot, heat oil.
- Add garlic and sautee for 1-2 minutes until brown. Add onions and sautee 3-4 minutes until translucent. Add bay leaves.
- Add bell peppers and carrots. Sautee 3-4 minutes, stirring as you go.
- Add all spices, molasses, crushed tomatoes, tomato paste, and water. Bring to a boil. Then turn heat down to medium and simmer for at least 40 minutes while stirring occasionally.
- Add beans, bring to boil, then turn heat down to low and simmer for another 45 minutes to 1 hour until chili is thick. Add salt and pepper and season to taste. Serve with cornbread, sour cream, cheese, or whatever your heart desires. (Crumbling 100% cornmeal cornbread into this chili tastes amazing)
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