Name: Vegetarian Chili (Elevated)
Prep time: 24 min
Cook time: 36 min
Total time: 2 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 tbsp Avocado Oil; 1 Yellow Onion-finely diced; 2 Poblano Peppers-roasted, peeled, seeded, and diced; 4 cloves Garlic-minced; 1 cup Butternut Squash-diced; 1 (15 ounce) can Heirloom Kidney Beans-drained and rinsed; 1 (15 ounce) can Black Turtle Beans-drained and rinsed; 1 (28 ounce) can San Marzano Crushed Tomatoes; 1 (15 ounce) can Fire-Roasted Diced Tomatoes-undrained; 3 ounces Tomato Paste; 3 tbsp Ancho Chili Powder; 1 tbsp Smoked Paprika; 1 tsp Ground Cumin; 1/2 tsp Mexican Oregano-dried; 1/4 tsp Ground Cinnamon; 1 ounce Dark Chocolate (70% cacao or higher)-finely chopped; 1/2 tsp Sea Salt; 1/4 tsp Freshly Ground Black Pepper; 4 cups Vegetable Stock-low sodium; 1/4 cup Dry Red Wine

Recipe tier

Vegetables
2 tbsp 30 mL Avocado Oil
1 1 medium Yellow Onion-finely diced
2 2 medium Poblano Peppers-roasted, peeled, seeded, and diced
4 cloves 12 mL Garlic-minced
1 cup 240 mL Butternut Squash-diced
Beans & Tomatoes
1 (15 ounce) can 425 g Heirloom Kidney Beans-drained and rinsed
1 (15 ounce) can 425 g Black Turtle Beans-drained and rinsed
1 (28 ounce) can 794 g San Marzano Crushed Tomatoes
1 (15 ounce) can 425 g Fire-Roasted Diced Tomatoes-undrained
3 ounces 85 g Tomato Paste
Spices & Flavorings
3 tbsp 45 mL Ancho Chili Powder
1 tbsp 15 mL Smoked Paprika
1 tsp 5 mL Ground Cumin
1/2 tsp 2.5 mL Mexican Oregano-dried
1/4 tsp 1.25 mL Ground Cinnamon
1 ounce 28 g Dark Chocolate (70% cacao or higher)-finely chopped
1/2 tsp 2.5 mL Sea Salt
1/4 tsp 1.25 mL Freshly Ground Black Pepper
Liquid
4 cups 960 mL Vegetable Stock-low sodium
1/4 cup 60 mL Dry Red Wine

Equipment

Dutch oven
Baking sheet
Tongs
Large bowl
Plastic wrap
Cutting board
Knife
Measuring cups and spoons

Instructions

🎙️ Cook with voice coach

Roast Poblano Peppers over an open flame or under a broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and dice.
Heat Avocado Oil in a large Dutch oven over medium heat.
Add Yellow Onion and cook until softened and translucent, about 8-10 minutes.
Add Garlic and cook for 1 minute more, until fragrant.
Stir in Ancho Chili Powder, Smoked Paprika, Ground Cumin, Mexican Oregano, and Ground Cinnamon from the Spices & Flavorings group.
Add San Marzano Crushed Tomatoes, Fire-Roasted Diced Tomatoes, Tomato Paste, Heirloom Kidney Beans, Black Turtle Beans, Butternut Squash, and roasted Poblano Peppers from the Vegetables and Beans & Tomatoes groups.
Deglaze the pot with Dry Red Wine from the Liquid group, scraping up any browned bits from the bottom.
Pour in Vegetable Stock from the Liquid group and bring to a boil.
Reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
During the last 30 minutes of simmering, stir in Dark Chocolate from the Spices & Flavorings group until melted and fully incorporated.
Season with Sea Salt and Freshly Ground Black Pepper from the Spices & Flavorings group to taste.