Step 1

Sauté aromatics: In a heavy pot or Dutch oven, heat olive oil over medium heat. When oil shimmers, add diced onion, diced bell pepper, diced jalapeño, and minced garlic. Sauté 5-8 minutes, until onions start to brown.

Step 2

Cook tomato paste: Add in the tomato paste. Break it up with your spoon and stir to coat the aromatics. Keep cooking for 1-2 minutes, stirring constantly, until the tomato paste changes from a bright red to a deeper rusty color.

Step 3

Add remaining ingredients: Add in the vegetable broth, all of the beans (pinto, black, and kidney), crushed tomatoes, chili powder, ground cumin, smoked paprika, oregano, bay leaves, cocoa powder, brown sugar, and soy sauce. Lastly, if you are making a spicy chili, add in the chopped chipotle peppers and 1-2 tablespoons of the adobo sauce from the can. You can add more of these if you like it extra spicy.

Step 4

Simmer: Bring the chili up to a boil, then reduce heat to establish a simmer. Simmer for at least 30 minutes, but preferably for a full 1 hour (or even longer) for the best flavor development. Stir occasionally to keep the chili from sticking to the pot.

Step 5

Adjust: Taste and adjust salt to preference. If you want to thicken the chili slightly, you can blitz it a few times with an immersion blender.

Step 6

Serve: Serve the chili with any of your favorite garnishes. Fresh cilantro, lime and red/green onion add a lovely freshness/brightness. Vegan sour cream will cool/balance the spice. I love to serve this chili with homemade cornbread or warm flour tortillas.