Smokin' Hot Vegan Vaquero Chili Recipe

Name: Smokin' Hot Vegan Vaquero Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried Vaquero beans, soaked overnight (may substitute dried pinto beans); 1 14.5 oz can diced fire-roasted tomatoes; 1-2 chipotles in adobo, sliced; 1/2 medium onion, finely diced; 1/2 bell pepper, finely diced; 1 carrot, finely diced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; 5 cups water; salt to taste; 1 ounce dark chocolate

Servings: persons

8 ounces dried Vaquero beans, soaked overnight (may substitute dried pinto beans)
1 14.5 oz can diced fire-roasted tomatoes
1-2 chipotles in adobo, sliced
1/2 medium onion, finely diced
1/2 bell pepper, finely diced
1 carrot, finely diced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
5 cups water
salt to taste
1 ounce dark chocolate

1
After beans have been soaked, drain from soaking liquid and set aside. Reserve liquid for later use.
2
Prepare all vegetables and fry in a heavy pot with a tablespoon of canola oil. Stir and fry for about 5 minutes until vegetables have softened.
3
Add cumin and cayenne and fry for another minute.
4
Add beans, tomatoes, water and oregano, and bring to a boil. Then lower heat and simmer for 1 hour, or until beans are to your desired level of softness. Depending on your beans, you may need to add additional water. I like to add a little of the soaking liquid for more flavor and color.
5
Salt to taste.
6
Just before serving, stir chocolate into chili until melted, then mix well.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces dried Vaquero beans, soaked overnight (may substitute dried pinto beans), 1 14.5 oz can diced fire-roasted tomatoes, 1-2 chipotles in adobo, sliced, 1/2 medium onion, finely diced, and more.

Yes, Smokin' Hot Vegan Vaquero Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smokin' Hot Vegan Vaquero Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions