Deeply layered chili built through roasted vegetables, charred aromatics, ancho paste, and a slow reduced tomato base. Soy, miso, espresso, and cocoa build a savory backbone normally only found in long simmered meat chilis.
This version is built to pair with cornbread, garlic bread, scallion rice, or blistered green beans. Chile paste is the core technique. It replaces the depth normally created by meat.
Roasted vegetables keep structure instead of collapsing into the sauce. Espresso and cocoa add background bitterness that balances tomato sweetness.
Ingredients
Scale
Measurement units
- 2 whole dried ancho chiles
- 1 whole dried guajillo chile
- 1 cup hot water
- 1 tbsp tomato paste
- 3 clove garlic cloves
- 1 tsp smoked paprika
- 1 whole large onion
- 2 whole bell peppers
- 1 whole large carrot
- 1 piece zucchini
- 2 tbsp olive oil
- ½ tsp salt
- 2 tbsp olive oil
- 1 whole jalapeno
- 2 clove garlic cloves
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tsp cocoa powder
- 1 tsp soy sauce
- 1 tsp white miso
- 1 tsp espresso powder
- 1 tsp salt
- ½ tsp black pepper
- 28 oz fire roasted crushed tomatoes
- 1 cup vegetable broth
- 15 oz kidney beans
- 15 oz pinto beans
- 15 oz black beans
- 1 tbsp lime juice
- 1 tbsp cilantro
Ingredients
Scale
Measurement units
- 2 whole dried ancho chiles
- 1 whole dried guajillo chile
- 1 cup hot water
- 1 tbsp tomato paste
- 3 clove garlic cloves
- 1 tsp smoked paprika
- 1 whole large onion
- 2 whole bell peppers
- 1 whole large carrot
- 1 piece zucchini
- 2 tbsp olive oil
- ½ tsp salt
- 2 tbsp olive oil
- 1 whole jalapeno
- 2 clove garlic cloves
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tsp cocoa powder
- 1 tsp soy sauce
- 1 tsp white miso
- 1 tsp espresso powder
- 1 tsp salt
- ½ tsp black pepper
- 28 oz fire roasted crushed tomatoes
- 1 cup vegetable broth
- 15 oz kidney beans
- 15 oz pinto beans
- 15 oz black beans
- 1 tbsp lime juice
- 1 tbsp cilantro
Instructions
Make the chile paste
Toast ancho and guajillo chiles in dry skillet 30 seconds per side until fragrant. Soak in hot water 10 minutes until soft. Blend softened chiles with tomato paste, garlic, smoked paprika, and a few tablespoons of soak water until smooth.
Equipment
- cast iron skillet
- blender or food processor
Ingredients
- dried ancho chiles (2 whole), stemmed and seeded
- dried guajillo chile (1 whole), stemmed and seeded
- hot water (1 cup)
- tomato paste (1 tbsp)
- garlic cloves (3 clove)
- smoked paprika (1 tsp)
Roast the vegetables
Heat oven to 425°F. Toss onion, bell peppers, carrot, and zucchini with olive oil and salt. Spread on sheet pan and roast 20 to 25 minutes until edges brown deeply.
Equipment
- sheet pan
Ingredients
- large onion (1 whole), large dice
- bell peppers (2 whole), large dice
- large carrot (1 whole), sliced
- zucchini (1 piece), large dice
- olive oil (2 tbsp)
- salt (½ tsp)
Sauté the aromatics
Warm olive oil in Dutch oven over medium heat. Add jalapeño and minced garlic. Cook 2 minutes until fragrant.
Equipment
- large Dutch oven
- wooden spoon
Ingredients
- olive oil (2 tbsp)
- jalapeno (1 whole), minced
- garlic cloves (2 clove), minced
Bloom the spices
Add cumin, coriander, chili powder, cocoa powder, espresso powder, salt, and black pepper. Stir 30 seconds.
Equipment
- large Dutch oven
- wooden spoon
Ingredients
- cumin (1 tsp)
- ground coriander (1 tsp)
- chili powder (1 tsp)
- cocoa powder (1 tsp)
- espresso powder (1 tsp)
- salt (1 tsp)
- black pepper (½ tsp)
Add the chile paste and miso
Stir chile paste and miso into the pot. Cook 1 minute to meld.
Equipment
- large Dutch oven
- wooden spoon
Ingredients
- white miso (1 tsp)
Reduce the tomatoes
Stir in crushed tomatoes and soy sauce. Reduce heat to medium-low and cook 10 to 12 minutes, stirring often, until thick and slightly darkened.
Equipment
- large Dutch oven
- wooden spoon
Ingredients
- fire roasted crushed tomatoes (28 oz)
- soy sauce (1 tsp)
Add the roasted vegetables
Fold in roasted onion, bell pepper, carrot, and zucchini. Stir to coat in the thick chili base.
Equipment
- large Dutch oven
- wooden spoon
Ingredients
- large onion (1 whole), large dice
- bell peppers (2 whole), large dice
- large carrot (1 whole), sliced
- zucchini (1 piece), large dice
Add the broth and beans
Stir in vegetable broth, kidney beans, pinto beans, and black beans.
Equipment
- large Dutch oven
- wooden spoon
Ingredients
- vegetable broth (1 cup)
- kidney beans (15 oz), drained and rinsed
- pinto beans (15 oz), drained and rinsed
- black beans (15 oz), drained and rinsed
Simmer to develop flavors
Simmer uncovered 25 to 30 minutes, stirring occasionally, until thick, glossy, and integrated.
Equipment
- large Dutch oven
- wooden spoon
Finish and adjust seasoning
Stir in lime juice. Taste and adjust salt or heat.
Equipment
- large Dutch oven
- wooden spoon
Ingredients
- lime juice (1 tbsp)
Serve with toppings
Serve with crème fraîche or lime crema, aged sharp cheddar, pickled red onions, charred jalapeños, fresh cilantro, lime wedges, and fried tortilla strips.
Ingredients
- cilantro (¼ cup)
Before you cook
Cook notes
- • This version is built to pair with cornbread, garlic bread, scallion rice, or blistered green beans.
- • Chile paste is the core technique. It replaces the depth normally created by meat.
- • Espresso and cocoa add background bitterness that balances tomato sweetness.
- • Miso boosts umami without tasting like miso.
- • Roasted vegetables keep structure instead of collapsing into the sauce.
- • If chili becomes too thick, add a small splash of broth.
- • For more heat, add another jalapeno or a second chipotle.
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