Eddie Jackson’s Texas-Style Veggie Chili
As the weather cools down, it’s time to heat up your kitchen and your belly with some chili! Learn how to make Celebrity Chef Eddie Jackson’s Texas-Style Veggie Chili at home. This wonderful meatless chili will warm you right up and keep you feeling full!
Texas-Style Veggie Chili
Serves 10 to 12
4 dried ancho chiles, stemmed and seeded
4 dried guajillo chiles, stemmed and seeded
4 dried pasilla chiles, stemmed and seeded
2 chipotle chiles in adobo
2 tablespoons vegetable oil
2 medium onions, chopped, plus additional finely chopped for serving
¼ cup Worcestershire sauce
Freshly ground black pepper
6 garlic cloves, finely chopped
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cumin
2 teaspoons dried oregano, preferably Mexican
2 teaspoons paprika
1 (16-ounce) can lager-style beer
¼ cup soy sauce
2 tablespoons chili powder
1 tablespoon garlic powder
1 (15-ounce) can black beans
1 (15-ounce) can white beans
1 (15-ounce) can chili beans
2 to 3 classic-style veggie burger patties, thawed (if frozen) and crumbled
2 cups low-sodium vegetable stock
Grated cheddar cheese, for serving
Pickled jalapeno slices, for serving
1. Bring 3 cups water to a boil over high heat. Meanwhile, in a large cast-iron skillet over medium-high heat, toast ancho chiles, guajillo chiles, and pasilla chiles, in batches until dark and shiny, about 10 to 20 seconds per side. Transfer to a large bowl and cover with boiling water. Let stand until soft, about 30 minutes.
2. Drain chiles, reserving ½ cup soaking liquid. Transfer chiles and reserved liquid to the jar of a blender along with chipotle chiles, plus 2 tablespoons adobo sauce. Cover and blend until smooth; set aside.
3. Add vegetable oil, onions, and Worcestershire sauce to a large Dutch oven over medium heat; season with salt and pepper. Cook until onions are almost tender, about 8 minutes.
4. Add garlic and reduce heat to medium-low. Add cocoa powder, cumin, oregano, and paprika; stir to coat. Cook until spices are toasted, about 1 minute.
5. Increase heat to high and add pureed chiles. Cook until slightly thickened, 2 to 3 minutes. Add beer, soy sauce, chili powder, and garlic powder; bring to a boil and cook until liquid is reduced by one-quarter, about 3 minutes.
6. Add black beans, white beans, chili beans, crumbled veggie patties, and vegetable stock. If necessary, add just enough water to cover. Reduce heat to low and partially cover Dutch oven. Simmer, stirring occasionally, until beans are tender, about 30 minutes.
7. Uncover and increase heat to medium-high. Cook until liquid is reduced slightly and chili is thickened, about 5 minutes. Season with salt and serve with cheddar cheese, chopped onion, and pickled jalapenos.
Learn more about Eddie Jackson by visiting his website!