Red Wine Vegan Bean Chili
Try this delicious Red Wine Vegan Bean Chili for your next dinner or barbecue. It has a pleasant surprise of richness and a hint of cinnamon. Truly making it a one of a kind type of distinguished chili. Make this dish for the whole family because it makes 8 servings.
How To Make Red Wine Vegan Bean Chili
I first made this Red Wine Vegan Bean Chili with caned beans but found that I prefer using dry. You can choose for yourself which one works for you. I know that it is not always easy to use dried beans when in a pinch for time. I really love this combo of pinto, black and red beans. All three beans have subtle different taste that I think work really well with this chili. Although, sometimes it is hard to find red beans so black and pinto work fine as well. Unless you have kidney beans they could also replace the red beans. They do have a tougher shell than the other two pinto and black beans.
I first made this chili with way too much red wine. Cutting the amount down to a half of a cup worked out great. Beans don’t absorb the wine quit like meat or tofu does so it’s good to use less. I used a Malbec red wine and it didn’t work well. I suggest a Spanish Rioja red wine or a very good red Cabernet.
The spices are key to making this Red Wine Vegan Bean Chili come out just so. I have spent many trial and errors in this perfect combo. I feel the cinnamon in this dish really works well with the hint of red wine sweetness. Cinnamon can be spicy but I find it can also be a little sweet. Perfect to complement the tomato base as well. Plus, Cinnamon, cumin and chili powder go very well together creating a very authentic Spanish dish.
To really give this dish a rich beefy taste please try and invest in some Turkey Tail Mushroom Powder. It is really worth it’s purchase in gold. I use this mushroom powder in so many dishes to give it that extra rich woodsy beefy richness. This is a vegan must have in their repertoire of base flavoring. Medically Turkey Tail has had write ups for helping with leaky gut syndrome. I’m not a doctor but you can research that for yourself if your interested. I hope you enjoy this creation of Red Wine Vegan Bean Chili.
Red Wine Vegan Bean Chili
- Medium pot
- Instant Pot (optional)
- Large stewing pot with large spoon
- ½ cup Dried Black Beans
- ½ cup Dried Red Beans
- ½ cup Dried Pinto Beans
- 3 Tbsp Olive Oil
- ½ Red Pepper Chopped
- 1 med Yellow Onion Diced
- 5 Large Garlic Cloves Minced small
- 1½ cups Vegetable Broth
- ½ cup Red Wine
- 1 16oz can Diced Stewed Tomatoes Undrained
- 2½ Tbsp Tomato Paste
- 2½ Tbsp Chili Powder
- 2 Tbsp Cumin Powder
- ¾ tsp Cinnamon
- 2 tsp Dried Oregano
- 1 tsp Onion Powder
- 1 tsp Sea Salt
- ½ tsp Turkey Tail Mushroom Powder
- Cayenne Powder To your liking
- For Dried Beans read the instructions on the bag or use an Instant Pot. I used an Instant Pot and pre-boiled my beans in a medium pot. Let dried beans come to a boil with lid on and turn off the heat. Keep beans covered and let sit for ten minutes.
- Transfer the drained boiled dried beans to the Instant Pot. Cover beans with fresh water up to three inches above the beans. Cover and turn the beans on to cook for 24 minutes.
- While the beans are cooking cut up your garlic, onions and red peppers.
- After beans are done cooking heat up a large cooking pot on medium heat and add the 3 Tablespoons of olive oil. Heat the oil and add the garlic, onions and red peppers. Saute until soft and the onions are glassy
- While the garlic, onions and red peppers are cooking add and stir in the oregano.
- When the onions are glassy add the cooked drained beans to the pot.
- Add the diced undrained stewed tomatoes, vegetable broth and red wine. Stir well.
- Add in the tomato paste and stir well again.
- Add the chili powder, cumin powder, cinnamon, onion powder, salt, turkey tail powder (optional) and cayenne powder.