Chili (vegan!)

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes, until soft and translucent.
2. Add the aromatics: Stir in garlic and jalapeño. Cook for about 1 minute, until fragrant (don’t let the garlic brown).
3. Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, and cinnamon. Stir constantly for 30 seconds to wake everything up.
4. Tomato time: Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly. Add fire-roasted diced tomatoes or crushed tomatoes.
5. Beans & balance: Add navy beans, pinto beans, maple syrup, vegetable broth, and salt. Stir well.
6. Simmer: Bring to a gentle boil, then reduce heat and simmer uncovered for 20–30 minutes, stirring occasionally, until thick and cozy.
7. Finish: Taste and adjust salt. Squeeze in fresh lime juice right before serving.

Notes:

The longer the chili simmers, the better it tastes. Even 30 minutes makes a significant difference, but 1 hour is ideal.

Taste and adjust seasoning at the end. Canned tomatoes vary in acidity — a pinch of sugar or a splash of vinegar can balance the flavor.

Common Mistakes:

Adding too much liquid early on. Start with less broth — you can always add more, but you can’t take it out.

Tips:

Chili is almost always better the next day after the flavors have had time to meld.

Prep in Advance:

All the vegetables can be diced and refrigerated up to 2 days ahead.

Storage:

Refrigerate for up to 5 days. Freezes exceptionally well for up to 3 months. Thaw overnight and reheat on the stovetop.

Swaps:

Black beans can be swapped for kidney beans, pinto beans, or a combination of all three. Chipotle peppers add great smokiness but can be omitted for a milder chili.