Ingredients:

  • 3 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion (finely diced)
  • 1 Red Bell Pepper (diced)
  • 200 g Brown (Cremini) Mushrooms (small dice)
  • 4 Garlic Cloves (minced)
  • 3 Tbsp concentrated Tomato Paste
  • 3 Tbsp Chili Powder (mild or medium)
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Smoked Paprika (Pimentón Ahumado)
  • 1 tsp Dried Oregano
  • 1 tsp Unsweetened Cocoa Powder
  • 28 oz can Canned Crushed Tomatoes
  • 4 cups Vegetable Stock (low sodium)
  • 15 oz can Kidney Beans (rinsed and drained)
  • 15 oz can Black Beans (rinsed and drained)
  • 1 Tbsp Apple Cider Vinegar
  • Salt and Freshly Ground Black Pepper (To taste)

Instructions:

  1. Prep Vegetables: Dice the onion, bell pepper, and mushrooms finely. Mince the garlic. Rinse and drain the canned kidney and black beans thoroughly.
  2. Sauté the Base: Heat olive oil in a Dutch oven over medium-high heat. Add the diced onion, bell pepper, and mushrooms. Cook for 8–10 minutes, stirring occasionally, until the mushrooms have released their moisture and the vegetables are softened and beginning to caramelise.
  3. Aromatics and Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the paste darkens slightly, which sweetens the flavor.
  4. Bloom the Spices (Crucial Step): Reduce the heat to medium-low. Add the chili powder, cumin, smoked paprika, oregano, and unsweetened cocoa powder. Stir vigorously into the vegetables and cook for 1 minute until fragrant. This releases the deep oils in the spices.
  5. Deglaze and Add Liquids: Pour in about 1/2 cup (120 ml) of the vegetable stock and scrape up any browned bits stuck to the bottom of the pot. Add the remaining vegetable stock and the crushed tomatoes. Stir to combine.
  6. Add Beans and Bring to Simmer: Stir in both the black and kidney beans. Bring the mixture up to a gentle simmer, then reduce the heat to low.
  7. The Slow Cook: Cover the pot partially and simmer gently for 45–55 minutes. Stir every 15 minutes to prevent sticking. The chili should thicken significantly during this time.
  8. Texture Check (Optional): For a thicker texture, use an immersion blender to pulse the mixture 3–4 times directly in the pot, or scoop out 1 cup, blend it smooth, and return it.
  9. Season and Finish: Remove from heat. Stir in the apple cider vinegar to brighten the flavors. Season generously with salt and pepper to taste.
  10. Rest: Allow the chili to rest off the heat, covered, for at least 10–15 minutes before serving to allow the flavors to fully meld.