Fall weather is Chili weather.

Now that we are in October, the air in NEPA has the deep chill foreshadowing the coming winter. It’s a cozy time of year that I positively adore, one because I love sweaters and two I LOVE soups. One of my favorite soups is chili, specifically my chili. There’s something so heartwarming about having a hot and spicy bowl of chili on a cold fall night, it’s absolutely the most comforting feeling and everyone needs to experience this hug in a bowl. That’s why I decided to share my vegan friendly All Beans No Meat Chili, it’s definitely a chili for the masses. Packed with garden fresh veggies and chilies, this chili just doesn’t have a spicy punch but it’s bursting with flavor as well. 

All Beans No Meat Chili

1 TBSP olive oil 

1 large yellow onion, diced

5 cloves of garlic, minced

1 green bell pepper, diced

4-5 jalapeno peppers, seeded and diced

1 cherry pepper, diced

1 dried New Mexican Chili

1 tsp smoked paprika

¼ tsp cayenne

1 can of tomato puree

2 cans of black beans

Salt and pepper to taste

In a large pot or Dutch Oven, heat the olive oil on medium heat and add your diced onions. Cook the onions until they become translucent and fragrant. 

Add the diced bell pepper, jalapenos and cherry pepper; continue to cook until all the veggies have softened. 

Add the minced garlic and cook until fragrant, about 2-4 minutes. 

Turn the heat down to low and add the dried New Mexican Chili along with the smoked paprika. Cook until the chili becomes fragrant about 3 minutes and the veggies become brick red from the paprika. This opens up the flavor in the chili peppers and deepens the overall taste of the chili.

Add the tomato puree and the cayenne, stir until everything is evenly incorporated. Simmer the chili for about an hour or until it’s reduced slightly. Blend with an immersion blender if you want a less chunky chili.

Once the base of the chili is cooked and reduced, add both cans of black beans along with their juices and stir to incorporate. Cook on low until the beans have warmed through and the chili has thickened slightly, salt and pepper to taste. 

You can serve your chili with cheddar cheese and/or sour cream. Pair it with some warm corn bread or even white rice to make a very hearty and satisfying meal. Sit down and enjoy your delicious homemade chili!