Smoky Chipotle-Cocoa-Masala Spiced Vegetarian Chili

Author Notes

Having grown up in California, I don’t know much about Southern food. My idea of Southern comfort is a big bowl of chili and a slice of hearty cornbread. I love the process of making chili – it is not so much about the precise recipe but the rhythm of stirring and simmering and tasting and adding in ingredients as you see fit, so there is a lot of room for variation in this recipe. Use whatever beans you have on hand. If you want it spicier, add more chili powder or a chopped habanero pepper. If you want it sweeter, add some more molasses. Try it with more or less cocoa powder. Taste as you go. I like my chili smoky with a deep rich flavor. This chili is just that – pleasantly spicy but also sweet. Since this chili has no meat, it relies on a variety of spices for flavor, and the combination of cocoa, chipotle, and garam masala spice is what makes this chili stand out. Next time I make this, I am going to add 2 tablespoons of almond butter or peanut butter to give it a richer taste. —nataleiigh

Ingredients

• 
  2 tablespoons
  
  extra virgin olive oil
  
  
• 
  6 pieces
  
  garlic, minced
  
  
• 
  1
  
  onion, chopped
  
  
• 
  2
  
  bay leaves
  
  
• 
  1
  
  large red bell pepper, chopped
  
  
• 
  4
  
  carrots, chopped
  
  
• 
  2 tablespoons
  
  chipotle chili powder
  
  
• 
  1 teaspoon
  
  garam masala
  
  
• 
  1 teaspoon
  
  cumin
  
  
• 
  1 tablespoon
  
  cocoa powder
  
  
• 
  2 tablespoons
  
  molasses
  
  
• 
  15 ounces
  
  crushed tomatoes (1 can)
  
  
• 
  6 ounces
  
  tomato paste (1 can)
  
  
• 
  30 ounces
  
  water (equivalent to 2 cans of water)
  
  
• 
  45 ounces
  
  canned beans (equivalent of 3 cans) – pinto, kidney, black beans, etc.
  
  
• 
  1 teaspoon
  
  salt (or to taste)
  
  

• 
  ground pepper (to taste)