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I personally use and love these products in my kitchen. I only recommend what I trust!
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Picture this: it’s a blustery autumn evening. Leaves are swirling outside, and the air has that crisp, almost biting chill. You're craving something that warms you from the inside out. This chili, my friends, is the answer. It’s not just about throwing beans and tomatoes in a pot; it's about coaxing out layers of flavor, creating a symphony of taste that lingers long after the last spoonful. I personally love how easily this recipe comes together – perfect for those busy weeknights when you want something delicious without spending hours in the kitchen. Plus, knowing it’s completely vegan makes me feel good about what I'm eating – wholesome and satisfying.
The secret to this chili lies in the California chiles. Their fruity, smoky profile is unlike anything else. I remember the first time I used them; I was blown away by the depth they added. Then there’s the marjoram – a humble herb that lends a subtle, earthy sweetness. Don’t skimp on it! It truly elevates the dish. Feel free to experiment with other additions too. A dash of cocoa powder? Absolutely. A squeeze of lime at the end? Divine. Cooking, after all, is about making it your own. One time I accidentally used oregano instead of marjoram, and honestly? It still tasted amazing; just a little more pungent. The beauty of chili is its forgiving nature.
And the beans. Oh, the beans! I prefer a mix of kidney and black beans for their contrasting textures and flavors, but feel free to use whatever you have on hand. Pinto beans, cannellini beans – they all work beautifully. Just make sure to rinse them well! Nobody likes that…bean juice? Whatever you call it. Anyway, are you ready to ditch the meat and embrace some serious flavor? Let’s get cooking! (Don't worry if you get a little messy – that's half the fun, right?). I once tried to make this chili in a slow cooker while camping... it didn't work out so well (burnt bottom and questionable smoke flavor!), so stick to the stovetop for best results.
Required Equipments
- Large Pot or Dutch Oven
- Skillet
- Blender
- Measuring Cups and Spoons
- Knife
- Cutting Board
Vegan Chili with California Chiles and Marjoram: Frequently Asked Questions
Vegan Chili with California Chiles and Marjoram
This vegan chili, packed with the smoky depth of California chiles and the herbaceous aroma of marjoram, delivers a heartwarming, flavorful experience. It's a hearty, plant-based meal perfect for chilly evenings or a casual gathering with friends and family.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 20 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Chiles: Gently wipe the California chiles clean with a damp cloth. Remove the stems and seeds (for less heat). Toast them in a dry skillet over medium heat for about 1-2 minutes per side, until fragrant and slightly pliable. Be careful not to burn them!
- Rehydrate the Chiles: Place the toasted chiles in a bowl and cover them with 2 cups of hot water. Let them soak for at least 30 minutes, or until softened.
- Blend the Chile Paste: Drain the chiles, reserving about 1 cup of the soaking liquid. In a blender, combine the softened chiles and ½ cup of the reserved soaking liquid. Blend until smooth, adding more liquid if needed to achieve a paste-like consistency. Set aside.
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Spices: Stir in the chili powder, cumin, smoked paprika, oregano (or marjoram, if using), and salt. Cook for about 1 minute, stirring constantly, until the spices are fragrant. This 'blooms' the spices, enhancing their flavor.
- Incorporate Chile Paste: Add the blended chile paste to the pot and cook for 2-3 minutes, stirring frequently. This helps to meld the flavors and deepen the richness of the chili.
- Add Remaining Ingredients: Pour in the crushed tomatoes and vegetable broth. Bring to a simmer, then add the kidney beans, black beans, and corn (if using). Stir well to combine.
- Simmer: Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will develop.
- Adjust Seasoning: Taste the chili and adjust seasoning as needed. Add more salt, chili powder, or a pinch of sugar to balance the flavors.
- Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as chopped cilantro, diced avocado, vegan sour cream, or tortilla chips. Enjoy!
📝 Notes
- For a spicier chili, leave some of the seeds in the chiles or add a pinch of cayenne pepper.
- If you don't have California chiles, you can substitute with ancho chiles or a combination of other dried chiles.
- Feel free to add other vegetables, such as carrots, celery, or zucchini.
- Garnish with your favorite toppings, such as chopped cilantro, diced avocado, vegan sour cream, or tortilla chips.
- Add a tablespoon of cocoa powder for a richer, deeper flavour.
- A squeeze of lime juice at the end brightens the dish.
🍎 Nutrition
Calories: 350 kcal
Protein: 18 g
Fat: 8 g
Carbohydrates: 60 g
Fiber: 20 g
Calcium: 150 mg
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