Vegan Chili

Method

1. 1

   Heat ¼ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 2 medium yellow onions, finely chopped, and 1 medium red bell pepper, ribs and seeds removed, finely chopped, and cook, stirring often with a heatproof rubber spatula or wooden spoon, until vegetables are very soft and deep golden and bottom of pot is starting to brown in spots, 10–15 minutes.

2. 2

   Add 8 garlic cloves, finely chopped, 3–4 canned chipotle chiles (depending on your heat preference), finely chopped, 2 Tbsp. chili powder, 2 Tbsp. Dutch-process cocoa powder, 2 Tbsp. smoked paprika, and 2 tsp. ground cumin and cook, stirring constantly, until spices are very fragrant, about 30 seconds. (It’s okay if bottom of pot starts to darken slightly.)

3. 3

   Add three 15.5-oz. cans beans (such as chickpeas, kidney, white, black, and/or pinto), rinsed, one 28-oz. can crushed tomatoes, 1 Tbsp. plus 1 tsp. light brown sugar, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and 5 cups water to pot and bring to a simmer. Reduce heat to medium-low heat and cook, stirring often to prevent bottom from burning, until chili thickens slightly, 40–55 minutes. Using a potato masher, gently smash some beans to thicken soup further (leave most whole for texture). Taste chili and season with more salt if needed.

4. 4

   Ladle chili into bowls and top with thinly sliced white onion and coarsely grated or crumbled vegan cheese if desired. Do Ahead: Chili can be made 1 day ahead. Let cool; transfer to an airtight container and chill.

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