Vegan bean chili

Ingredients

For 6 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 3 tbsp olive oil
• 1 large onion, diced
• 6 garlic cloves, chopped
• 2 jalapeños, chopped
• 2 tbsp tomato purée
• 4 tbsp mild American-style chilli seasoning blend or ancho chilli powder
• 1 tbsp ground cumin
• 1½ tsp smoked paprika
• 1 tbsp Mexican oregano
• 180 ml vegan red wine
• 480 ml vegan vegetable stock
• 2 × 425 g cans pinto beans, drained
• 1 × 425 g can small white beans, drained
• 2 tbsp unsweetened cocoa powder
• 2 bay leaves
• 1½ tbsp soy sauce
• 2 chipotle chillies plus 1 tbsp of their adobo sauce
• 800 g canned peeled tomatoes with their juice
• 1½ tsp kosher salt, or fine salt to taste
• Black pepper to taste
• 1 tbsp maple syrup
• 1–1½ tbsp lime juice
• 1 tsp red wine vinegar
• 3 tbsp masa harina, optional
• 12 g fresh coriander
• Avocado to serve, optional

Step-by-step method

1. Chop onion, garlic and jalapeños. Heat oil and cook the onion for about 10 minutes.
2. Add garlic, jalapeños and tomato purée; stir for 2–3 minutes. Add chili seasoning, cumin, paprika and oregano for 30 seconds.
3. Pour in wine and reduce for 3–4 minutes, scraping the bottom of the pan.
4. Add stock, beans, cocoa, bay, soy sauce, chipotle with adobo, crushed tomatoes, salt, pepper and syrup. Stir and bring to a boil.
5. Reduce to a very gentle simmer and cook for about 90 minutes, stirring every 10 minutes. Remove bay; if using masa harina, stir it in and cook for 3 minutes.
6. Finish with lime, vinegar and coriander. Adjust seasoning and serve with optional avocado.