There's only one thing you need to know regarding this tasty chili: If you don’t cry while making it or sweat while eating it, you’re probably doing it wrong!

Prep time: 20 minutes 

Total time:15 hours

Yield: 10 servings

Vegetarian Chili


  • 1 pound dried beans (mix of black, navy, red and pinto)
  • 2 tablespoons salt
  • 5 dried ancho chiles
  • 2 dried New Mexico chiles
  • 2 dried guajilo chiles
  • 2 dried chipotle chiles
  • 3 dried chiles de arbol
  • 5 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 ribs celery, sliced
  • 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon sugar
  • 28 ounces diced tomatoes, fire roasted
  • 1 teaspoon of salt
  • Unsweetened cocoa powder
  • 1 cup coffee
Cooking directions
  1. Rinse the beans very well, then place them in a large mixing bowl with enough water to cover their volume by double. Add the first tablespoon of salt and let them soak for at least 12 hours.
  2. Add the chiles to a small frying pan and toast them on each side over medium-high heat. Add 2 cups of the broth so that when pressed back down, the chiles are covered. Bring the water to a boil then remove from heat and let stand, covered, for 30 minutes, until chiles fully soften.
  3. Puree the chiles and liquid.
  4. Warm the olive oil in a stock pot and then sautee the onion, celery and garlic for about 2 minutes.
  5. Add the can of tomatoes and the oregano, coriander, cumin and sugar to the pot.
  6. Rinse the beans and add them to the pot with a teaspoon of the salt and the remaining 3 cups of broth.
  7. Add the chili puree and the coffee and the cocoa powder. Bring to a boil.
  8. Reduce to simmer, cover with lid ajar and cook for 2-4 hours until beans are tender and tasty.
  9. Add in the remaining tablespoon of salt and let chili cook. Best served the next day!

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