Vegetarian Chili

Makes 10 servings


  • 1 lb/454 g dried black beans
  • salt, as needed
  • 2 fl oz/60 ml olive oil
  • 8 oz/227 g small-dice onions
  • 8 oz/227 g small-dice green peppers
  • 8 oz/227 g small-dice red peppers
  • 8 oz/227 g small-dice yellow peppers
  • 1/2 oz/14 g minced garlic
  • 1/2 to 1 chipotle in adobo sauce, finely chopped, plus 1 tsp/5 ml adobo sauce
  • 2 poblanos, rosted, seeded, and peeled, small dice
  • 2 tsp/4 g chili powder
  • 1 tbsp/6 g ground cumin
  • 3/4 tsp/1.50 g ground coriander
  • pinch ground cinnamon
  • 2 + 1/2 oz/71 g tomato paste
  • 6 fl oz/180 ml white wine
  • 28 fl oz/840 ml vegetable stock
  • 5 oz/142 g small-dice tomatoes
  • 1/2 oz/14 g masa harina, diluted in vegetable stock to make a slurry
  • ground black pepper, as needed
  • sugar, as needed
  • 8 oz/227 g grates Monterey Jack
  • 5 fl oz/150 ml sour cream
  • 3 tbsp/9 g chopped cilantro


  1. Sort the beans and rinse well with cold water
  2. Soak the beans using the long or short method. Drain the soaked beans.
  3. Simmer the beans for 1 hour. Add salt and continue to simmer until the beans are tender to the bite, 20 to 30 minutes. Draim well.
  4. Heat the oil in a large saucepan over medium-high heat. Add the onions, peppers, garlic, chipotle, and poblanos and sauté until aromatic and just turning golden.
  5. Add the chili powder, cumin, coriender, and cinnamon and cook until aromatic. Stir in the tomato paste, and cook for 2 minutes.
  6. Add the wine and reduce by 2/3. Add the stock and tomatoes, bring to a simmer. and cook gently for 8 to 10 minutes, or until the vegetables are tender.
  7. Add the drained black beans and cook an additional 5 minutes.
  8. Add the masa slurry to the chili, mix well, and bring back to simmer. Season with salt, pepper, and sugar.
  9. Serve immediately, garnished with cheese, sour cream, and cliantro or hold it hot for service.

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