Three-Bean Vegetarian Chili

1. Toast and Rehydrate Chilies

Begin by toasting the dried chilies in a Dutch oven or stock pot over medium heat for 2-5 minutes, until they darken slightly and release a roasted aroma. Remove the chilies and place them in a microwave-safe bowl with the quart of water and the chipotle chilies. Cover with plastic wrap and microwave for 5 minutes to rehydrate the chilies. Once done, blend the rehydrated chilies and their soaking liquid in a blender until smooth, creating a rich chili paste.

2. Prepare Chickpeas and Tomatoes

Pulse the drained chickpeas in a food processor with three quick pulses to achieve a rough chop. Squeeze the whole tomatoes by hand to break them into 1/4-inch pieces and set them aside.

3. Cook Onion and Spices

Heat the vegetable oil in the Dutch oven or a large saucepan over medium heat. Add the finely diced onion and cook for about 4 minutes until softened. Stir in the grated garlic, cumin, and oregano, cooking for about 30 seconds until fragrant. Add the chili paste, soy sauce, and marmite, stirring for another 30 seconds to blend the flavors well.

4. Combine Ingredients and Simmer

Pour in the reserved chickpea liquid and the juice from the tomatoes to ensure everything cooks evenly. Add the chopped chickpeas and kidney beans, stirring to combine textures. Simmer the chili on low heat for 1.5 hours, adding the reserved kidney bean liquid as needed to maintain a thick, rich consistency.

5. Finish and Season

Towards the end of cooking, stir in the vodka to add depth to the flavor. Season the chili to taste with kosher salt and whisk in the masa to achieve the desired thickness. Allow the chili to cool completely and refrigerate it overnight to enhance the flavors.

6. Reheat and Serve

When ready to serve, reheat the chili until hot. Serve with your choice of garnishes such as cilantro, chopped onions, scallions, avocado, lime wedges, and warm tortillas.