{"id":1284,"date":"2019-10-30T06:42:23","date_gmt":"2019-10-30T11:42:23","guid":{"rendered":"http:\/\/www.bowlofdelicious.com\/?p=1284"},"modified":"2020-07-14T10:06:17","modified_gmt":"2020-07-14T15:06:17","slug":"smoky-vegetarian-chili","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/smoky-vegetarian-chili\/","title":{"rendered":"Smoky Vegetarian Chili with Beans and Mushrooms"},"content":{"rendered":"

This smoky vegetarian chili<\/strong> is packed with beans and mushrooms, with a few secret ingredients<\/strong> added to the spice combination that add a smoky, umami flavor<\/strong> and create a velvety smooth texture<\/strong>! It’s hard to believe this chili is 100% plant-based and vegan because it’s so packed with flavor, and it’s great to stash in your freezer<\/strong>.<\/em><\/p>\n

\"An<\/p>\n

This has to be one of the most hearty and delicious vegan meals I have ever had. Filled with meaty mushrooms and beans, this chili is filling and nutrient-packed, and even meat-lovers will devour it.<\/p>\n

It’s cheap to make, and this recipe makes a TON so you can freeze leftovers or a second batch for another meal or two or three or four. And you can even make it go a bit further by serving it with cooked rice, quinoa, or cornbread.<\/p>\n

\"A<\/p>\n

The secret ingredients and spice combination<\/h2>\n

What really makes this vegetarian chili really stand on its own is the secret spice combination.<\/b><\/p>\n

It’s smoky from smoked paprika, smooth and velvety from cocoa powder(!!!)<\/em> and cinnamon, and spicy from chili powder and cayenne.<\/p>\n

It’s a mind-blowing combination unlike anything I have ever tried in chili before. The cinnamon is an homage to my Greek roots (the Greeks really like cinnamon with their savory meals, like in manestra<\/a> and Greek Spaghetti<\/a>). <\/i><\/p>\n

And the cayenne pepper gives it just a subtle extra kick.<\/p>\n

\"chili<\/p>\n

And the other secret ingredient? Soy sauce!<\/strong> It adds a savory, umami punch that helps compensate for the lack of meat.<\/p>\n

I also added just a little bit of honey<\/strong> to help round out everything and add a touch of sweetness. You can leave it out if you want, or use sugar or maple syrup if you need a 100% vegan version.<\/p>\n

\"A<\/p>\n

How to make the best vegetarian chili<\/h2>\n

Just sauté some peppers, onions, and mushrooms, add the spices, beans, soy sauce, and honey, and cook! Here are some tips for success:<\/p>\n

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  1. When you sauté the mushrooms, cook them with a pinch of salt until most of their liquid evaporates and stir them only occasionally<\/strong>. Here’s more on how to sauté perfect mushrooms<\/a>.<\/li>\n
  2. You only need to cook this for 20 minutes once you have all the ingredients in, but for the best flavor and texture I recommend cooking for 60 minutes<\/strong>. The longer you cook it, the more time the flavors have to develop.<\/li>\n
  3. I recommend adding cilantro to the chili, but it’s optional. If you do choose to use it, I recommend adding the cilantro at the end<\/strong>, since the fresh flavor of the herb will stand out more the less time it has to cook.<\/li>\n<\/ol>\n

    \"A<\/p>\n

    What to serve with vegetarian chili<\/h2>\n

    While this chili is delicious on its own, it would also be great topped with fixings, such as:<\/p>\n