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The Best Vegetarian Bean Chili

kept bynblackler
recipe bySerious Eats

Makes about 3 quarts, serving 6, active time 30 minutes, total time 2 hours


3 whole sweet fresh chilies like CosteƱo, New Mexico, or Choricero, stems and seeds removed
2 small hot chilies like Arbol or Cascabel, stems and seeds removed (optional)
3 whole rich fruity chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
1 quart water
2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
2 (14-ounce) cans chickpeas
1 (28-ounce) can whole tomatoes packed in juice
2 tablespoons vegetable oil
1 large onion, finely diced
3 cloves garlic, grated on a microplane grater
1 1/2 tablespoons cumin
2 teaspoons dried oregano
1 tablespoon soy sauce
1 teaspoon marmite or vegemite
2 (14-ounce) cans dark red kidney beans, drained, liquid reserved separately
2 tablespoons vodka or bourbon
Kosher salt
2 to 3 tablespoons masa



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