Five Pepper Chili

Five different peppers give this meatless chili a layered heat that no single pepper can deliver on its own. Jalapeño brings the sharp bite, hot Hungarian adds a slow burn, Cuban frying peppers contribute fruity sweetness, and a cheese pepper rounds things out with mild, rich flavor. Paprika ties them all together.

Three kinds of dried beans (black beans, pinto beans, and red kidney beans) get soaked overnight and simmered until tender before joining the pot. That overnight soak and long simmer is the difference between creamy, fully cooked beans and the crunchy disappointments you get from shortcuts.

Dry-roasting the cumin, coriander, and oregano in a skillet before adding them to the chili is the step that separates good vegetarian chili from forgettable ones. Toasting unlocks the volatile oils in the spices and deepens their flavor dramatically.

Kitchen Tips

• Toast the spices in a dry skillet just until fragrant; they burn quickly once they start to smoke
• Use the bean cooking liquid to thin the chili; it’s starchy and adds body
• Fresh beefsteak or Roma tomatoes work best; canned tomatoes are fine in a pinch
• Simmer the final pot for a full hour so the pepper flavors meld into the beans

Variations

• Add a pound of browned ground beef or turkey if you want a meaty version
• Roast the peppers before chopping for a smokier, sweeter flavor
• Stir in a tablespoon of cocoa powder for a mole-inspired depth