Carol's Favorite Vegetarian Chili

A four-bean vegetarian chili gets its body from a clever trick: mashing two cups of the cooked beans before they go in. The starches break down into the broth and thicken everything to that signature spoon-coating consistency without needing flour, cornmeal, or a long reduction.

Crumbled tofu takes on the role of ground meat. It absorbs the spices like a sponge and adds another layer of protein, so you finish a bowl actually full instead of hungry an hour later. Use firm or extra-firm tofu and pat it dry before crumbling to keep the chili from going watery.

Mix your beans for the best texture. Kidney for chew, black for color and earthiness, pinto for creaminess, garbanzo for bite. Each one brings something different to the spoon.

Bloom the spices in the oil with the celery for two to three minutes before adding the wet ingredients. Toasting chili powder, cumin and cayenne in fat wakes up the essential oils that water alone won’t release.

Chef Tips

• Soak dried beans overnight or use the quick-soak method (boil 2 minutes, sit 1 hour). Canned beans work too if you’re short on time, just rinse them well to cut sodium.
• Simmer at least 30 minutes, but an hour is better. The flavor deepens with time.
• Top with shredded sharp cheddar, sliced scallions, a dollop of sour cream, and a few cilantro leaves.
• This freezes beautifully. Make a double batch and stash half for a busy weeknight.

Variations

• Add a chopped chipotle in adobo for smoky depth.
• Stir in a square of dark chocolate at the end for mole-style richness.
• Top with crushed tortilla chips and avocado for a Tex-Mex finish.