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Vegetarian Chili: 1 Secret Umami Boost

Vegetarian Chili with Secret Umami Boost

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A hearty and flavorful vegetarian chili with a secret ingredient that adds a deep umami taste. This recipe balances comforting, traditional flavors with fresh, bright notes, perfect for any meal.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 bell peppers (any color), chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce (the secret umami boost)
  • 1 teaspoon cocoa powder
  • Salt and black pepper to taste
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion and bell peppers and cook until softened, about 5-7 minutes.
  3. Stir in garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes, kidney beans, black beans, pinto beans, and vegetable broth.
  5. Stir in soy sauce and cocoa powder.
  6. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally.
  7. Season with salt and black pepper to taste.
  8. Serve hot with your favorite toppings.

Notes

  • For an even deeper flavor, let the chili simmer for longer.
  • Adjust cayenne pepper for your desired level of heat.
  • The soy sauce and cocoa powder are the secret to the rich umami flavor – don’t skip them!
  • This chili freezes well.

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