Devil’s Food Chili

Name: Devil’s Food Chili
Cuisine: American
Ingredients: 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 1 large red onion, chopped; 3 garlic cloves, minced; 2 serrano chiles, seeded and minced; 1 small eggplant, peeled and chopped; 8 ounces white mushrooms, chopped; ¼ cup sliced pitted kalamata olives; ½ cup dry red wine (optional); 1 cup vegetable broth or water, plus more if needed; 1 cup vegetable broth or water, plus more if needed; 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; ¼ teaspoon freshly ground black pepper; 1 teaspoon salt; 3 tablespoons hot chili powder; 1 (28-ounce) can diced tomatoes, undrained; ¼ cup tomato paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The Serrano Chiles make this chili devilishly hot and spicy. For less heat, remove the seeds and membranes before chopping. If your chili powder isn’t hot, add ½ teaspoon or more of cayenne pepper. A soothing guacamole makes a good accompaniment.

Ingredients

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

Americas
United States
Main course
Gluten-free
Spicy
Vegan

Method

Heat the oil or water in a large pot over medium heat. Add the onion, garlic, chiles, and eggplant and cook, stirring, until softened, about 7 minutes. Add the mushrooms, tomato paste, tomatoes with their juices, chili powder, salt, and pepper. Stir in the beans, broth, and wine (if using), and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes,