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I remember my abuela making chili every fall. The aroma of simmering beans and spices would fill the house, a promise of warmth and comfort on those cool evenings. This vegan version, sweetened with molasses, is a nod to her cooking, but with a modern twist. It's amazing how a simple bowl of chili can bring back so many memories, isn't it?
The secret to this chili lies in the combination of five different types of beans, each contributing its unique texture and flavor. The molasses adds a subtle sweetness that balances the spice and depth of the chili, making it truly unique. We add a smoky flavor for that extra umami, the perfect bowl for dinner. What does this recipe mean for you?
Required Equipments
- Large Bowl
- Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
Molasses Five Bean Chili (Vegan): Frequently Asked Questions
Molasses Five Bean Chili (Vegan)
This Molasses Five-Bean Chili is a hearty and flavorful vegan dish, packed with protein and fiber, and sweetened with a touch of molasses for a unique depth of flavor. It's a satisfying and comforting meal perfect for chilly evenings.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 120 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Soak the beans: In a large bowl, combine all the dry beans. Cover with plenty of cold water and let them soak for at least 8 hours, or preferably overnight. This helps to soften the beans and reduce cooking time. Make sure they don't get contaminated!
- Drain and rinse: After soaking, drain the beans and rinse them thoroughly under cold running water. This removes any impurities and helps to improve the flavor of the chili.
- Sauté aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant. This builds a flavorful base for the chili.
- Add spices: Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for another minute, stirring constantly, until the spices are fragrant. Toasting the spices enhances their flavor and adds depth to the chili.
- Combine ingredients: Add the drained and rinsed beans, diced tomatoes (with their juice), vegetable broth, molasses, and bay leaf to the pot. Stir well to combine all the ingredients. Be sure to get all the spices!
- Simmer: Bring the chili to a boil, then reduce the heat to low, cover the pot, and simmer for at least 1.5-2 hours, or until the beans are tender and the chili has thickened to your desired consistency. Stir occasionally to prevent the chili from sticking to the bottom of the pot. Don't let it burn. The longer it simmers, the more flavorful it will become.
- Season: Remove the bay leaf and season with salt and black pepper to taste. Adjust the seasonings as needed to achieve your perfect chili flavor. I like to add a squeeze of lime juice for brightness.
- Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as chopped cilantro, avocado, vegan sour cream, or cornbread. Enjoy! What is your favorite topping?
- Store leftovers: Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through. This chili also freezes well for longer storage.
📝 Notes
- For a smoky flavor, add a chipotle pepper in adobo sauce, finely chopped.
- Adjust the spice level by adding more or less cayenne pepper.
- Serve with cornbread, avocado, vegan sour cream, or chopped cilantro.
🍎 Nutrition
Calories: 350 kcal
Protein: 20 g
Fat: 5 g
Carbohydrates: 60 g
Fiber: 25 g
Calcium: 150 mg
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