Orange-Scented Chipotle Chili

Name: Orange-Scented Chipotle Chili
Cuisine: American
Ingredients: 3 tablespoons chopped fresh cilantro, for serving; Salt and freshly ground black pepper; 1 ripe Hass avocado, for serving; 2 vegan sausage links, chopped and lightly browned (optional); Salt and freshly ground black pepper; 2 teaspoons fresh orange zest; 1 teaspoon liquid smoke; 1 cup vegetable broth; ½ cup freshly squeezed orange juice; 3 cups cooked black beans or 2 (15.5-ounce) cans black beans, rinsed and drained; 3 cups cooked black beans or 2 (15.5-ounce) cans black beans, rinsed and drained; 2 chipotle chiles in adobo, minced; 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; 2 teaspoons pure maple syrup; 2 tablespoons tomato paste; ½ teaspoon minced fresh marjoram or ½ teaspoon dried marjoram; ½ teaspoon minced fresh marjoram or ½ teaspoon dried marjoram; 1 teaspoon smoked paprika; 3 tablespoons chili powder; 3 garlic cloves, minced; 1 red or orange bell pepper, seeded and chopped; 1 red or orange bell pepper, seeded and chopped; 1 large onion, chopped; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This rich, aromatic chili is fragrant with orange and smoky hot from the chipotle and paprika. Try it served over basmati rice, accompanied by a crisp white wine. This chili can be gluten- and soy-free if you omit the optional vegan sausage.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 large onion,

Americas
United States
Main course
Gluten-free
Vegan

Method

Heat the oil or water in a large pot over medium heat. Add the onion, bell pepper, and garlic. Cover and cook until softened, about 5 minutes. Stir in the chili powder, paprika, marjoram, tomato paste, and maple syrup. Add the chipotles, tomatoes with their juices, beans, and broth and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 20 minutes.