Mexican Chili Vegan

Sweet and spicy. A big dose of complex heat fortifies this deep red broth of peppers, tomatoes and beans. The flavor is as gorgeous as the color.

As with any respectable chili there are a lot of components. But in this case, they all go into one pot to stew and generate their magic. So it's actually quite simple to execute.

1/4 yellow onion, sliced
1 poblano, sliced
1 jalapeno, diced
1 serrano, diced
1 habernero, diced
3 vine tomatoes, chunked
1 can black beans, plus liquid
2 chipotles, plus 1 tbl adobo sauce
2 chles del arbol
1 dry japanese chile
3 cloves garlic, sliced
1 lime, zest and juice
1/2 cup water

2 tsps paprika
1 tsp cumin seed
1 tsp coriander seed
1 tsp garlic powder
1 tsp celery seed
1 tsp black pepper
1 tsp oregano
1 tsp salt
1 tbl olive oil

Add all ingredient to a large pan or pot. Bring to a boil and then simmer over medium heat until veg is tender and a dark, rich, thickened liquid is formed.

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