Hi, I'm Steve! This site is an always-in-progress repository for my thoughts and ideas. You'll generally find me writing about sustainability 🍃, urbanism 🏙️, programming 💾, vegan cooking 🍛, and whatever else pops into my mind ✨.
Vegan Chili

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. 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.
  2. 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.
  3. Taste and adjust salt/pepper to your liking. Add in liquor and apple cider vinegar if you have it.
  4. Serve with garnishes like pickled red onions, diced avocado, fresh cilantro, and/or your favorite tortilla chips.
  1. I’m still experimenting with these times so if you give it a try send me an email with how it goes for you.