40 minutes
Enjoy a cozy gathering with this robust vegetarian chili that’s perfect for a laid-back dining experience. Easily customizable with a variety of toppings, each guest can craft their own bowl to taste.
tablespoons
Garlic Clove, finely chopped
each
Large Onions, chopped
each
tablespoons
tablespoons
tablespoons
tablespoons
Chopped Tomatoes, canned
0 oz
Black Beans, rinsed and drained
0 oz
1. Sauté Base Ingredients
Warm the olive oil in a large pot over medium heat. Add the chopped garlic and onions, sautéing for about 5 minutes until they begin to soften.
2. Infuse Spices
Stir in the sweet pimenton or chili powder, along with the ground cumin. Cook the spices for a few minutes until fragrant.
3. Combine and Simmer
Add the cider vinegar and brown sugar to the pot, mixing well. Incorporate the chopped tomatoes and season to your liking. Let the mixture simmer for 10 minutes, allowing flavors to meld.
4. Add Beans
Mix in the rinsed and drained black beans. Continue to cook for another 10 minutes, ensuring the beans are heated through and flavors are well combined.
Incorporate umami-rich ingredients like fresh and sun-dried tomatoes, a splash of soy or Worcestershire sauce, parmesan rind, and a hint of cocoa powder for complex depth.
Freshly toasting whole spices before grinding them releases essential oils and increases their potency, enhancing the chili's flavor profile significantly.
Allow your chili to rest after cooking or make it a day ahead to let flavors develop further, then reheat slowly before serving.
Allow your chili to simmer on low heat in a Dutch oven for hours to let the flavors meld and beans become tender.
Cook ground spices with your aromatic base to amplify their flavors before adding wet ingredients, a crucial step for a well-developed chili.
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