Vegan Chili Recipe

In a large Dutch oven or similar large, sturdy pot, heat the olive oil over medium. Once it is hot, add the onion, red bell peppers, green bell pepper, and sweet potatoes. Cook, stirring occasionally, until the onions are turning translucent and the peppers begin to soften, about 10 minutes.

Reduce the heat to medium low. Add the garlic, tomato paste, chili powder, cumin, smoked paprika, cocoa powder, salt, and cayenne. Cook and stir for 1 minute, until very fragrant.

Stir in the diced tomatoes, beans, and vegetable broth. Bring the mixture to a boil. Partially cover the pot and reduce the heat to a simmer. Continue cooking for 30 minutes, stirring periodically and adjusting the heat as needed so that you maintain a gentle simmer.

Remove from the heat. With an immersion blender, partially puree the chili to thicken it a little, but leave it plenty chunky, a few pulses should do it (or you can carefully transfer 2 big ladlefuls of the chili to a blender and puree, then stir the blended portion back into the chili.)

Stir in the vinegar and maple syrup. Taste and adjust the seasoning as desired—you may want more salt, maple syrup, or cayenne depending on your heat and flavor preferences.

Serve hot with desired toppings such as avocado, chopped cilantro, vegan sour cream, lime wedges, or toasted pepitas.