THE BEST VEGETARIAN BEAN CHILI

When it comes to hearty and flavorful vegetarian meals, this Vegetarian Bean Chili stands out as the best. Packed with chickpeas and red kidney beans, this chili is not only delicious but also satisfying. The secret lies in the rich and smoky flavors from chipotle chiles and the depth added by the Chile Paste. Topped with grated cheddar cheese, sour cream, onions, jalapeños, avocado, and cilantro, this chili is a complete delight. Enjoy it with corn chips or warmed tortillas for a scrumptious and fulfilling meal.

SERVES 6 to 8

INGREDIENTS:

• Two 14-ounce cans chickpeas (with their liquid)
• One 28-ounce can whole tomatoes
• 1 cup Chile Paste (made with water instead of chicken stock)
• 2 chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons of the sauce
• 2 tablespoons vegetable oil
• 1 large onion, finely diced (about 1½ cups)
• 3 medium cloves garlic, minced or grated on a Microplane (about 1 tablespoon)
• 2 tablespoons ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon soy sauce
• 1 teaspoon Marmite
• Two 14-ounce cans red kidney beans, drained and liquid reserved
• 2 tablespoons vodka, bourbon, tequila, or Cognac
• Kosher salt
• 2 to 3 tablespoons instant cornmeal (such as Maseca)
• Garnishes as desired (see the headnote)

INSTRUCTIONS:

1. Drain the chickpeas, reserving the liquid in a medium bowl. Transfer the chickpeas to a food processor and pulse until just roughly chopped, about three 1-second pulses. Set aside.
2. In the same medium bowl with the reserved chickpea liquid, add the whole tomatoes (with their juice). Use your hands to break the tomatoes up into rough chunks, about ½ inch each. Add the Chile Paste and the finely chopped chipotle chiles along with their sauce. Stir everything together to combine the flavors.
3. Heat the vegetable oil in a Dutch oven over medium-high heat until shimmering. Add the diced onion and cook, stirring frequently, until softened but not browned, which should take about 4 minutes. Add the minced garlic, ground cumin, and dried oregano. Cook while stirring, until the mixture becomes fragrant, approximately 30 seconds. Stir in the soy sauce and Marmite, continuing to cook for another 30 seconds until fragrant.
4. Now, add the tomato mixture to the Dutch oven and stir to combine with the onion and spice mixture.
5. Stir in the roughly chopped chickpeas and drained red kidney beans. If needed, add some of the reserved bean liquid so that the beans are just barely submerged. Bring the mixture to a boil over high heat, then reduce to a bare simmer. Allow the chili to cook, stirring occasionally, until it thickens and becomes rich, which usually takes about 1½ hours. If the chili becomes too thick or starts sticking to the bottom of the pot, add more bean liquid as necessary.
6. After 1½ hours of simmering, stir in the vodka (or your preferred alcohol) and combine it with the chili.
7. Season the chili to taste with Kosher salt, and slowly whisk in the cornmeal in a slow, steady stream until you achieve the desired thickness.
8. For the best results, let the chili cool and refrigerate it for at least overnight, or up to a week, before reheating to serve.
9. Serve the Vegetarian Bean Chili with some or all of the suggested garnishes, such as grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avocado, and chopped cilantro. Accompany it with corn chips or warmed tortillas for a fantastic dining experience.

Enjoy this delectable and hearty Vegetarian Bean Chili, sure to impress both vegetarians and meat-eaters alike!