Recipe from The Food Lab

A fantastic recipe! Blending the chickpeas, and using three different kinds of beans, adds a mix of texture resulting in a great overall feel. The spice level is moderate, which I enjoy, but can be adjusted based on your taste. On another note, Mark liked this reheated, but we were a bit tipsy and in need of food.

Vegetarian Chili

28 oz Chickpeas
28 oz Whole Tomatoes
1 cup Chile Paste
2 Chipotle Chiles in Adobo Sauce
2 tbsp Vegetable Oil
1 Onion
3 Cloves Garlic
1 tbsp Cumin
2 tsp Oregano
1 tbsp Soy Sauce
1 tsp Marmite
28 oz Red Kidney Beans
2 tbsp Vodka
3 tbsp instant Cornmeal
Salt

Drain the juice from the chickpeas and reserve the liquid. Pulse chickpeas in a blender to roughly chop up. Add tomatoes and juice to the chickpea liquid and use your hands to break into rough chunks. Add chile paste and chipotles and sauce (chopped up of course). Stir to combine.

Heat vegetable oil in a Dutch oven on medium high heat. Cook onion until soft, but not brown. Add garlic, cumin, and oregano and cook for 30 seconds until fragrant. Add the tomato mixture and combine.

Stir in the chickpeas and kidney beans. Add enough liquid just so that the beans are submerged. Bring to a boil and reduce to a low simmer. Stir occasionally until quite thick, about 90 minutes. Add more liquid as necessary. 

Add vodka and stir. Season with salt and whisk in cornmeal until the desired thickness is achieved.