Hearty Vegan Chilli

Hearty Vegan Chilli

Ingredients:

  • 3 tablespoons olive oil

  • 1 large yellow onion, diced

  • 6 cloves garlic, finely chopped

  • 2 jalapeño peppers, diced (remove membranes for milder heat)

  • 2 tablespoons tomato purée

  • 4 tablespoons chilli powder (or homemade if you prefer)

  • 1 tablespoon ground cumin

  • 1½ teaspoons smoked paprika

  • 2 teaspoons oregano

  • 180 ml dry red wine (such as Malbec, Syrah or Pinot Noir)

  • 480 ml vegetable stock

  • 2 × 425 g cans pinto beans, drained and rinsed

  • 1 × 425 g can navy beans (or another small white bean), drained and rinsed

  • 2 tablespoons cocoa powder

  • 2 bay leaves

  • 1½ tablespoons tamari or soy sauce

  • 1 can of peeled tomatoes, crushed by hand (including juices)

  • 1½ teaspoons salt (plus more to taste)

  • Freshly cracked black pepper, to taste

  • 1 tablespoon maple syrup (plus more to finish if needed)

  • 1–1½ tablespoons freshly squeezed lime juice

  • 1 teaspoon red wine vinegar (or cider vinegar)

  • Optional: 3 tablespoons masa harina (Mexican corn flour) for extra thickness

  • 1–2 tablespoons Sri Lankan vegan chilli paste (adjust to taste)

Step‑by‑Step Instructions:

  1. Brown the onion.
    Heat the olive oil in a large, heavy‑based pot over medium‑high heat. Add the diced onion with a pinch of salt and cook, stirring occasionally, until golden brown - about 10 minutes.

  2. Add garlic, jalapeños and tomato purée.
    Stir in the garlic and jalapeños, then add the tomato purée. Cook for 2–3 minutes until fragrant and the purée darkens slightly.

  3. Incorporate the spices.
    Add the chilli powder, cumin, smoked paprika, oregano and your Sri Lankan vegan chilli paste. Stir for around 30 seconds to release the aromas.

  4. Deglaze with wine.
    Pour in the red wine, scraping up any caramelised bits from the bottom of the pot. Let it reduce slightly for a few minutes.

  5. Add beans and tomato base.
    Stir in the vegetable stock, drained beans, cocoa powder, bay leaves, tamari, crushed tomatoes, salt, black pepper and maple syrup until fully combined.

  6. Simmer gently.
    Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 1½–2 hours, stirring every 10 minutes, until thickened and flavours are well blended.

  7. Optional: thicken with masa harina.
    If using, stir in the masa harina now and simmer for 3 minutes to thicken the chilli.

  8. Finish and serve.
    Remove bay leaves, stir in lime juice and red wine vinegar. Adjust seasoning as needed - extra maple syrup for sweetness, extra lime for tang, or more chilli paste for heat. Serve hot.

Notes & Tips:

  • Browning the onion deeply adds richness - don’t rush this step.

  • This chilli recipe improves in flavour the next day.

  • For a milder chilli, reduce the chilli paste and remove the jalapeño membranes.
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