Spicy Vegan Chipoltle Chili

Finished spicy-vegan-chipoltle-chili!

This chili is extra-spicy, but the flavor remains complex. This was my biggest recipe for the week, and I froze 3 or 4 cups in addition to the large amount of leftovers I have.  If you're sensitive to spice, definitely cut down some of the ingredients.  You could make it way less extreme by leaving out the habaneros and cutting down on the chipoltle chilies. I want something really spicy once in awhile, and this was the perfect way to do it.

Preliminary Steps

STEP ONE:  Soak 1.5 cups dried pinto beans for 8 hours.  If you're cooking at night, this usually means starting them when you get up -not when you go to bed.

STEP TWO:  Bring beans to a boil, simmer until done.  Today, mine took about 1:10 - yours might be different.  Don't add salt in the beginning (it'll ruin the cooking process), and there is no need to add salt in the end. Drain, and rinse well.

Chilies

Chilies for spicy vegan chili!

2 poblano Peppers (the big dark green ones)

2 habaneros pepper (the little orange ones)

1 jalapeno pepper (the medium-size, medium-green one)

1 anaheim chilie (the long, light green one)

NOT PICTURED 5-6 canned chipoltle peppers in adobo sauce

Canola Oil

Except for the chipoltle peppers - half and seed the peppers, lightly coating with oil.  

WARNING: Be careful with the habaneros, if you don't have gloves, make sure you don't have cuts on your hands.  Wash your hands a couple times after handling.  Don't pick your nose, don't go to the bathroom and DON'T TOUCH YOUR EYES before washing several times.

Put the anaheim, jalapeno and poblano peppers on a baking sheet.

Bake at 425 for about 20 minutes.

Add the habaneros. Bake for about 5 more minutes.

When they're done - the chilies should look like this:

Roasted peppers - note the peeling skin

Wait about 20 minutes to cool.

Do your best to peel the peppers.

Toss the peels.

Chop your roasted peppers, seed (the best you can) and chop the chipoltles.

Combine and set aside

The Veggies and Spices

Veggies for spicy-vegan-chili.

2 TBS Oil

1 large yellow onion, chopped

5 cloves garlic, minced

3 TBS chipoltle chili powder

1 TBS cumin

1 TBS brown sugar

2 tsp oregano

1 tsp thyme

1 tsp coriander

5 large roma tomatoes, seeded and chopped

4 large vine-rip tomatoes, seeded and chopped

2 cups store bought vegetable stock (concentrated is fine)

2 cups water

The Macaroni

Cook 2 cups dried macaroni noodles until just al dente

Strain and rinse well, set aside

To Assemble the Chili

Saute onion in oil until soft, it's okay to brown it a bit

Add garlic through coriander, stir constantly for 90 seconds

Add tomatoes, stock, water, chilies and all but 1/4 cup beans

Bring to a boil, simmer 1 hour

Add the macaroni noodles

Puree 1/4 cup leftover beans with 1/4 cup liquid from chili, stir into chili

There it is! You're done!

Again, cut down the peppers if you don't like a lot of heat - this is a very spicy recipe!