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Independence Day Rock On: Smoked Chili with Ancho Chiles

This is the chili you make when you want people to stop talking and start eating. Ancho chiles give it a deep, smoky sweetness that no chili powder blend can replicate. Make it a day ahead — it gets significantly better overnight.

Ingredients

  • 3 dried ancho chiles
  • 2 cans black beans, drained
  • 1 can kidney beans, drained
  • 1 can fire roasted tomatoes
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne
  • 2 tbsp olive oil
  • Salt to taste
  • 1 tbsp apple cider vinegar

Instructions

  1. Toast dried ancho chiles in a dry pan 30 seconds per side until fragrant. Remove stems and seeds. Soak in hot water 20 minutes, then blend with 1/2 cup soaking liquid until smooth
  2. Sauté onion and peppers in olive oil over medium heat until soft, about 8 minutes
  3. Add garlic and cook 1 minute more
  4. Add tomato paste and all dried spices, stir constantly 1 minute
  5. Add ancho puree, fire roasted tomatoes, beans and broth
  6. Bring to a boil then reduce to a low simmer — cook uncovered 45 minutes stirring occasionally
  7. Finish with apple cider vinegar, taste and adjust salt and heat
  8. Top with avocado, vegan sour cream, scallions and cilantro
  9. The cinnamon is the secret. Just a little. Don’t skip it.

Craving more? Try Muhammara Dip next.