Karen's Meatless Chili

This vegetarian chili doesn’t pretend to be anything other than what it is: a deeply spiced, tomato-based pot that stands on its own without meat or beans (though you can add beans near the end if you want). Five tablespoons of chili powder backed by cayenne, cumin, three minced jalapenos, and four cloves of garlic make this one of the more aggressively seasoned meatless chilis you’ll find.

The secret weapon is nutritional yeast. Half a cup of it dissolves into the broth and adds a savory, almost cheesy depth that fills the gap meat usually occupies. Combined with two tablespoons of molasses and a splash of apple cider vinegar, you get a sweet-sour-umami balance that keeps pulling you back for another spoonful.

Browning the onions first until they’re lightly caramelized builds a flavor base that six cups of water and tomato sauce then build on during the hour-long simmer. That simmer is the minimum. Longer is better.

Chef Tips

• Brown the onions properly before adding garlic and jalapenos. Lightly browned onions add sweetness that balances the heat.
• The molasses and vinegar work as a pair. The molasses rounds out the chili powder’s rough edges while the vinegar keeps everything bright.
• Taste and adjust seasonings after simmering. The spice flavors develop and shift over an hour, so what seemed right at the start may need tweaking.
• If adding beans, stir them in during the last 15 minutes so they warm through without falling apart.

Variations

• Bean-loaded version: Add kidney beans, black beans, or pinto beans for a heartier, more filling bowl.
• Smoky chipotle: Replace the jalapenos with chipotles in adobo for a smokier, less sharp heat.
• Top it off: Diced avocado, sliced olives, chopped cilantro, and a squeeze of lime over each bowl.