Smoky Chipotle Vegetarian Chili
Serves 4

  • 1 medium onion, diced
  • 1 bell pepper (any color), diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chili powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 tablespoons chopped chipotle chiles (packed in adobo sauce) One 15-ounce can pumpkin purée
  • Two 14-ounce cans fire-roasted diced tomatoes
  • One 14 1/2-ounce can crushed tomatoes
  • One or two 15 1/2-ounce cans beans (black, pinto, or kidney)
  •  One 15 1/2-ounce can hominy (yellow or white)
  • 1 to 2 cups vegetable broth, depending on desired thickness
  • 1 ounce unsweetened chocolate, chopped
  • Grated cheese, sour cream, tortilla chips, and other toppings, for serving (optional)

In a large pot over medium heat, sauté the onion and bell pepper in the olive oil. When translucent, about 3 to 5 minutes, add the garlic and sauté for an additional minute.

Stir in the oregano, chili powder, coriander, cumin, and chipotle. Reduce the heat to medium- low and add the pumpkin, stirring to break it up.

Add the diced tomatoes, crushed tomatoes, beans, hominy, and broth and bring to a simmer. Stir the chili often to prevent scorching.

Add the chopped chocolate and stir to melt and combine it. Allow the chili to simmer for at least an hour. Salt as desired.

Now the fun part: Eat it! However, if you let it sit a day, it will taste even better. Serve with the usual suspects: grated cheese (dairy or soy), sour cream (dairy or soy), tortilla chips, chopped onions, etc.