Vegan Chili

Ingredients

For 6 servings

• •0.25 tasse extra-virgin olive oil
• •2 medium yellow onions, finely chopped
• •1 medium red bell pepper, ribs and seeds removed, finely chopped
• •8 garlic cloves, finely chopped
• •3 –4 canned chipotle chiles (depending on your heat preference), finely chopped
• •2 c. à soupe chili powder
• •2 c. à soupe Dutch-process cocoa powder
• •2 c. à soupe smoked paprika
• •2 c. à café ground cumin
• •3 15.5-oz. cans beans (such as chickpeas, kidney, white, black, and/or pinto), rinsed
• •1 28-oz. can crushed tomatoes
• •1 c. à soupe plus 1 tsp. light brown sugar
• •2.5 c. à café Diamond Crystal or 1½ tsp. Morton kosher salt, plus more
• •Thinly sliced white onion and coarsely grated or crumbled vegan cheese (for topping; optional)

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.