The base for this recipe came from the NYTimes’ Vegetarian Skillet Chili. I’ve since modified it pretty heavily with some inspiration from J. Kenji Lopez Alt’s vegan chili recipe in addition to some of my own experimentation.
If you want to make this in an electric pressure cooker you can replace the simmer step with 5 minutes on high pressure and 5 minutes resting + a quick release.1
- 1-2 jalapeños
- Chopped scallions (optional, for garnish)
- Fresh cilantro (optional, for garnish)
- Diced avocado (optional, for garnish)
- Pickled Red Onions (optional, for garnish)
- From The Pantry:
- Olive oil
- 1 large white or red onion, chopped
- 3 garlic cloves, or to taste, minced
- 2 15oz cans of beans, drained. Use whatever but a combo of black + red kidney is my favorite.
- 1 28 oz can diced tomatoes or whole tomatoes smooshed with a potato masher
- 1-2 finely chopped chipotle pepper(s) in adobo sauce + some of the sauce.
- 1 tbsp of vodka or whiskey (optional)
- 1 tbsp soy sauce (optional)
- 1 tbsp apple cider vinegar (optional)
- 1 tbsp harina maseca (optional, but very yummy)
- 2 tbsp chili powder, plus more to taste
- 1 tbsp dried oregano, plus more to taste
- 2 tsp freshly ground cumin
- Kosher salt
- Freshly ground black pepper
- Heat up a couple of tablespoons of oil on medium high heat. Add in onions and a pinch of salt; cook until translucent. Add in garlic, let cook for a minute or two. Add in chipotle, oregano, chili powder, cumin, black pepper and let cook for another minute or two.
- Add in tomatoes, beans and optionally the soy sauce, vinegar, whiskey, and maseca. Stir and let simmer for 25 minutes or so to let the flavors meld together.
- Taste and adjust salt/pepper to your liking. Add in liquor and apple cider vinegar if you have it.
- Serve with garnishes like pickled red onions, diced avocado, fresh cilantro, and/or your favorite tortilla chips.