Spud Chili
Submitted by binky
Meatless potato and pinto bean chili spiked with jalapeño, cumin, allspice, and chili powder in a chunky tomato-vegetable broth. Filling, vegan, and on the table in an hour from one Dutch oven.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
1 hrsWho says chili needs meat? Diced potatoes and pinto beans bring so much heft to this pot that you won’t miss the ground beef for a second. The potatoes absorb all those warm spices as they simmer, turning every chunk into a flavor bomb.
Allspice is the curveball here. Most chili recipes skip it, but that warm, slightly sweet note plays off the cumin and chili powder in a way that adds depth you can’t quite put your finger on. One taste and you’ll be adding it to every batch of chili from now on.
A fresh jalapeño and red bell pepper bring both heat and sweetness to the pot. Seed the jalapeño if you want it milder, or leave some seeds in if you like to sweat a little.
Pro Tips
- Brown the onions over high heat until they’re really dark. That caramelization is the foundation of the chili’s flavor.
- Add the beans in the last 10 to 15 minutes. They’re already cooked and just need to warm through. Too long and they turn to mush.
- Let the chili sit for 10 minutes off the heat before serving. Like all good chili, it thickens and the flavors intensify as it rests.
- Top with sour cream, shredded cheese, and sliced scallions for the full loaded treatment.
Ingredients
Directions
In a dutch oven, sauté onion in oil over high heat until browned.
Add garlic, jalapeno, chili powder, cumin, allspice, basil, and oregano.
Saute, stirring often, about 2 minutes.
Add tomatoes with juice and vegetable broth, stirring to loosen bits of browned food on bottom of pan.
Bring to a boil.
Add potatoes and bell pepper, bring to a boil.
Cook, uncovered, over medium heat for 15 minutes stirring occasionally.
Add beans and cook another 10 to 15 mins.
Season with salt and pepper to taste.
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