Vegetarian Three-Bean Chili with Ancho and Sweet Chile Peppers

Foundations Referenced

• → Mirepoix
• → Knife cuts — medium dice

Ingredients

• 2 tbsp olive oil
• 1 large onion, medium dice
• 2 carrots, medium dice
• 2 celery stalks, medium dice
• 4 garlic cloves, minced
• 2 dried ancho chiles, stemmed, seeded, torn into pieces
• 1 sweet red bell pepper, medium dice
• 1 poblano pepper, medium dice
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable stock (→ see stocks.md)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 tbsp apple cider vinegar
• Salt, pepper

Garnish: Sour cream, cilantro, diced avocado, lime wedges, shredded cheese

Method

1. Toast the ancho chiles: In a dry skillet over medium heat, toast chile pieces 1–2 min per side until fragrant and pliable. Cover with hot water, soak 15 min. Blend into a smooth paste with 2 tbsp soaking liquid.

2. Build the base: Heat oil in a Dutch oven over medium heat. Add mirepoix (onion, carrot, celery), cook 8 min until softened. Add garlic, bell pepper, and poblano, cook 3 min.

3. Bloom the spices: Add chili powder, cumin, paprika, and oregano. Stir 1 min until fragrant — this is "blooming" and activates the volatile oils.

4. Simmer: Add ancho paste, crushed tomatoes, and stock. Bring to a simmer. Add all beans. Cook uncovered 45 min–1 hour, stirring occasionally, until thick.

5. Finish: Stir in vinegar (brightens everything). Season with salt and pepper. Serve with garnishes.

What You're Learning

• Toasting and rehydrating dried chiles (building depth)
• Blooming ground spices in fat to release flavor
• Mirepoix as an aromatic base
• Consistent knife cuts for even cooking
• Acid as a finishing element to balance richness