Vegan Chili with Cornbread and Side Salad

Instructions

1. 1

   Soak and cook the beans

   • Rinse the dried kidney and black beans. Place them in a large bowl and cover with at least 4 cups of water.
   • Let the beans soak for at least 8 hours or overnight.
   • Drain the soaking water and rinse the beans well.
   • Transfer the beans to a pressure cooker, add 4 cups of fresh water, and cook for 15-20 minutes after the first whistle, or until tender. Let the pressure release naturally. Drain and set aside.
2. 2

   Prepare the fresh tomato base

   • Bring a pot of water to a boil. Score a small 'X' on the bottom of each tomato.
   • Blanch the tomatoes in boiling water for 1-2 minutes, until the skins start to peel back.
   • Transfer the tomatoes to an ice bath to cool. Peel the skins, remove the core, and roughly chop.
   • Blend the chopped tomatoes in a blender until you have a smooth puree. Set aside.
3. 3

   Sauté the aromatics

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
4. 4

   Bloom the spices

   • Stir in the chili powder, cumin powder, smoked paprika, and dried oregano.
   • Cook for about 1 minute, stirring constantly, until the spices are fragrant. This deepens their flavor.
5. 5

   Simmer the chili

   • Pour in the fresh tomato puree and 1 cup of water. Add the cooked kidney beans and black beans.
   • Add the salt and black pepper. Stir everything together well.
   • Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 30-40 minutes for the flavors to meld. Stir occasionally to prevent sticking.
6. 6

   Finish and serve

   • Stir in the fresh corn kernels and cook for another 5-7 minutes until the corn is tender.
   • Turn off the heat and stir in the fresh lime juice.
   • Taste and adjust seasoning if needed.
   • Ladle into bowls and garnish with fresh cilantro. Serve hot.