This vegan chili recipe is a meatless version of the weeknight classic that packs a wealth of comfort and flavor. In place of the usual ground meat, a plethora of beans steps in to provide bulk, making the soup seem just as hearty as the original. You can use three cans of any bean of your choice here: chickpeas, kidney beans, white beans, black beans, pinto beans—the world is your oyster.
And to make up for the beefy, braised flavors that meat provides, cocoa powder (an ingredient commonly used in chili con carne) provides bittersweet depth. Mingling with bell peppers, chipotle chiles (three or four, depending on how far you want to push the spiciness), and smoky-bright paprika, the lot creates a stick-to-your-ribs chili that packs a punch. Top your bowl with anything your heart desires: sliced onion, shredded vegan cheese, vegan sour cream, jalapeño slices, cilantro, cornbread, and tortilla chips would all make welcomed additions. You can stash any leftovers in an airtight container; it only gets better the next day.
