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Vegetarian chili


I have a dream of a perfect vegetarian chilli 
This is a recipe designed as my first stab at a good chilli it’s a baseline, not the baseline that i will be using for testing and modifying just something that is instinctual. I'm interested to see how different the perfect chilli is from this. I already have ideas to improve and little dissatisfactions but on the whole. Should be good enough to take to work i think.

Ingredients.

Aromatics and chillies

Dried whole chillies (2 cascabel, two mulatto, 4 guajillo chillies, two chipotle chillies)
About one teaspoon chilli flakes
¼ cup of jalapenos
5 cloves garlic
3 tea spoons cumin powder
2 teaspoons smoked paprika
a tablespoon of tomato puree

Sofritto
1 onion
1 green pepper
2 Carrots
2 celery stalks
Soy sauce a splash
Vegetable oil

Liquid
An assertive stout (A can)
About a cup of strong coffee
1 cans tomato

beans/veg
White beans (one can)
Black beans (one can)
Black eyed peas (a can)
Kidney beans (a can)
Frozen peas (a tinsworth)


  1. Lightly toast the dried chilies in a dry pan before rehydrating with about half a cup of stout and half a cup of strong coffee
  2. Roughly mince the vegitables for the sofrito. Then saute in oil for about 20 minutes using a low heat. 20 minuets isn't a max it's a minimum, as long as the veg isn't turning into a paste or catching
  3. Meanwhile blend the dried chillies along with the liquid, tomato puree and garlic into a smooth paste
  4. Add the remaining stout and soy and cook until almost dry. Remember to scrape the bottom of the pan with your wooden spoon as you cook.
  5. Add the chilli paste and cook off until it just begins to boil (add as much as you think you need to get it as spicy as you want it to be)
  6. Add the beans peas and tin of tomatoes.
  7. Sprinkle in the cumin and paprika.
  8. Season to taste
  9. Bring to simmer then allow to simmer for about 30 minuets
  10. Add the pickled jalapenos
  11. Allow to simmer for about 30 minutes until there has been some reduction.


Serve with white rice, grated cheese and soured cream. a sprikle of fresh corriander if you have it would be welcome.

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