The Best Vegan Chili

Bahan-bahan (6 porsi)

• 3 tablespoons olive oil
• 1 large yellow onion, (diced)
• 6 cloves garlic, (chopped finely)
• 2 jalapeños, (diced (remove membranes for less heat))
• 2 tablespoons tomato paste
• 4 tablespoons homemade chili powder, (or store-bought ancho chili powder (see Note 1))
• 1 tablespoon ground cumin
• 1 ½ teaspoons smoked paprika
• 1 tablespoon Mexican oregano ((or 2 teaspoons regular oregano or marjoram) (See Note 2))
• 3/4 cup (180 mL) dry red wine ((such as Malbec, Syrah or Pinot Noir))
• 2 cups (480 mL) vegetable broth
• 2 (15-ounce/425g) cans pinto beans, (drained and rinsed)
• 1 (15-ounce/425g) can navy beans ((or other small white beans), drained and rinsed)
• 2 tablespoons cocoa powder ((I prefer Dutch process cocoa powder) )
• 2 bay leaves
• 1 ½ tablespoons tamari or soy sauce (if you have vegan Worcestershire sauce, you can use that)
• 2 chipotle peppers in adobo, (chop the peppers + measure out 1 tablespoon adobo sauce (See Note 3) )
• 1 (28-ounce/800g) can whole peeled tomatoes, (crushed by hand (include juices))
• 1 ½ teaspoons kosher salt (plus more as needed)
• Freshly cracked black pepper to taste
• 1 tablespoon pure maple syrup, (plus more to finish as needed (See Note 4))
• 1 to 1 1/2 tablespoons freshly squeezed lime juice
• 1 teaspoon red wine vinegar ((or apple cider vinegar))
• 3 tablespoons masa harina (Mexican corn flour) ((optional))
• 1 cup (12g) cilantro leaves and tender stems, (chopped)
• Vegan sour cream or diced avocado
• Sliced scallions or chopped cilantro
• Shredded vegan cheese or Vegan Queso
• Quick Pickled Red Onions ((See Note 5) )