The Devil's Chili

This vegan chili takes the standard kidney bean pot somewhere unexpected. Curry powder, miso paste, and basil join the usual chili players to create a flavor profile that’s part Indian, part Japanese, part Tex-Mex, and somehow all of it works together. The result is bold, savory, and meatless without ever feeling lean.

Miso paste is the secret ingredient that gives this chili meaty depth without the meat. A single teaspoon delivers a heavy hit of umami that fills the savory gap left by ground beef. Don’t worry that it’s a Japanese pantry staple in a Tex-Mex dish, it works.

The overnight bean soak is non-negotiable for dried kidney beans. Cooking unsoaked beans is not just slow, it’s downright dangerous: red kidney beans contain phytohemagglutinin that requires proper soaking and boiling to neutralize.

Pro Tips

• Soak dried kidney beans overnight, then boil hard for 10 minutes before slow simmering
• Use canned kidney or pinto beans if you’re short on time, drain and rinse before adding
• Bloom the curry powder and paprika briefly in the oil with the aromatics to wake up their oils
• Add salt only at the end, salt added too early can toughen the beans
• Serve over rice or with cornbread for a complete vegan meal

Variations

• Stir in a tablespoon of cocoa powder near the end for chocolate-mole depth
• Add diced chipotle in adobo for smoky heat
• Top with chopped avocado and a squeeze of lime for fresh contrast