Vegan Chili Recipe

Ingredients

• 2 whole dried ancho, pasilla or mulato chiles, stems and seeds removed, torn into rough 1-inch pieces (about ½ ounce)
• 1 whole dried New Mexico red, California, costeño or choricero chile, stems and seeds removed, and torn into rough 1-inch pieces (about ⅛ ounce)
• 1 to 2 dried hot chiles, such as árbol or pequín, stems and seeds removed and torn into rough pieces (optional)
• 2 tablespoons vegan butter
• 1 pound vegan ground meat, such as Impossible or Beyond
• 1 medium onion, grated on large holes of a box grater (about 1½ cups)
• 2 large garlic cloves, grated on Microplane (about 4 teaspoons)
• 1 teaspoon dried oregano
• Kosher salt
• 2 chipotle peppers packed in adobo sauce, finely chopped
• 2 teaspoons ground cumin
• ¼ cup tomato paste
• 1 (15-ounce) can whole tomatoes packed in juice, drained and chopped into ½-inch pieces
• 1 (16-ounce) can dark kidney beans, drained
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon whiskey, vodka or brandy (optional)
• Diced onions, chopped cilantro, chopped pickled jalapeños, sliced black olives, vegan sour cream, shredded vegan cheese, fresh tortillas or tortilla chips, for serving (optional)