Vegetarian Chili

  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 2 tbsp chopped garlic
  • 1 tbsp Mexican oregano
  • 4 tbsp chili powder
  • 1 chopped hot pepper like cayenne or jalapeño
  • 1 chopped dried California pepper (or similar type)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp unsweetened cocoa
  • 6 oz tomato paste
  • 16 oz bag dried beans (rehydrated) or 2 cans of beans
  • 3 cups vegetable nage
  • 1 cup white or red wine
  • 2 cups assorted vegetables
  • 16 oz chopped tomatoes
  • 2 tbsp masa (corn flour)
  • ¼ cup cilantro
  • Cheese and sour cream for garnish

If rehydrating the beans, soak the night before. Place in a pot covered by 1-2 inches of water then bring to a boil. Reduce the heat to a simmer and cook until tender, about 2 hours over medium heat then remove and reserve to add back later. Heat the olive oil in a large heavy pot over medium heat. Add the onion and garlic and cook until onions translucent, about 2 minutes. Add the oregano, chili powder, peppers, cumin, coriander, and cocoa and tomato paste. Cook for another 2 minutes. Add the beans, nage, wine vegetables and tomatoes. If needed add additional water to assure the vegetables are covered. Bring to a simmer and cook for another 1 ½ to 2 hours until all the vegetables are tender and the liquid has reduced slightly. Remove ½ cup of liquid and whisk together in a separate bowl with the flour. Add the slurry back to the chili and continue to cook an additional 30 minutes. Add the cilantro and serve by garnishing with cheese and sour cream.

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