Spicy Vegetarian Chili

Vegetarian chili can fall flat when you skip the meat and forget to build flavor elsewhere. This version avoids that trap by blooming the spices. After the vegetables soften in oil, chili powder and cumin get toasted in the hot kettle for a couple of minutes before any liquid hits the pan. Those 2 minutes wake up the essential oils in the spices and give the chili a smoky depth that meat-free bowls often miss.

Two bean varieties (kidney and pinto) layer in contrast: kidney beans stay firm and meaty, pintos break down a little to thicken the broth. The jalapeños bring heat, the red and green bell peppers bring sweetness and crunch, and a shot of fresh cilantro at the end keeps the flavor bright rather than muddy.

Serve with cornbread, over rice, or in a bowl with shredded cheese and sour cream for those who want a dairy lift.

Kitchen Tips

• Bloom the spices for the full 2 to 3 minutes. Undercooked chili powder tastes bitter and dusty; properly bloomed chili powder tastes warm and rich.
• Drain and rinse canned beans to lose the starchy liquid from the can. Cooked-from-scratch beans can go in with some of their cooking liquid for extra body.
• Reserve the tomato juice and add gradually. Add more for a soup-style chili, less for a thicker stew.
• Taste before serving. Chili powders vary wildly in heat, so you may need to adjust with more jalapeño or a pinch of cayenne.
• Let the chili rest at least 10 minutes off the heat before serving. Flavors round out and heat settles.

Variations

• Add a cup of corn kernels or cubed butternut squash for sweetness and color.
• Stir in a tablespoon of cocoa powder or a square of dark chocolate for a mole-leaning twist.
• Swap cilantro for fresh oregano if you are one of those folks who tastes soap in cilantro.