Rest assured that this chili is spicy in the sense that it’s full of flavors and various spices, but it doesn’t pack a punch in the way of heat. Unless you want it to, that is. Feel free to add extra heat sources, such as jalapeño pepper rings upon serving!
YIELD: 4 to 6 servings
1½ cups (355 ml) fresh tomato sauce
1¼ cups (295 ml) vegetable broth
3 tbsp (45 ml) Spicy Citrus Sauce , plus more for serving
1 roasted red bell pepper, peeled, cored and seeded
2 tsp (10 ml) grapeseed oil
1 cup (160 g) diced white onion
1½ bell peppers (any color), cored and chopped
2 tsp (11 g) double-concentrated tomato paste
2 tsp (10 ml) reduced-sodium tamari
½ tsp ground cumin
½ tsp chipotle powder
½ tsp ancho chile powder
½ tsp ground cardamom
½ tsp smoked sea salt
½ tsp smoked paprika
2 tbsp (10 g) nutritional yeast
1½ tbsp (8 g) dried shiitake powder (or 4 rehydrated shiitake mushroom caps, minced)
4 cloves garlic, peeled and minced
1 packed tbsp (10 g) minced soft sun-dried tomatoes (not in oil)
1 roasted poblano pepper, peeled, cored and seeded
2 ears corn, cut from cob and roasted
1½ cups (256 g) cooked black beans
Place the tomato sauce, vegetable broth, citrus sauce and roasted bell pepper in a blender. Blend until smooth. Set aside.
Heat the oil in a large pot on medium-high heat. Add the onion and sauté until lightly browned, about 4 minutes, stirring occasionally. Add the peppers and sauté for 4 minutes. Add the tomato paste, tamari, cumin, chile powders, cardamom, salt, paprika, nutritional yeast, shiitake powder, garlic, sun-dried tomatoes and poblano pepper. Sauté for another 2 minutes, stirring frequently.
Add the corn and beans, as well as the tomato sauce mixture. Bring to a low boil. Lower the heat, and simmer uncovered for 10 minutes or until thickened to taste.
The chili tastes even better reheated the next day. Serve with extra citrus sauce if desired, along with your favorite garnishes, such as roasted pepitas, sliced scallions and avocado cubes. I like to enjoy mine on top of cooked quinoa; it makes for the perfect complete, filling-yet-light summer meal.