When I was in optometry school in Houston, my anatomy professor Jon Watson and his wife Susie won the annual Terlingua Chili cook-off. (http://www.abowlofred.com/) This was a very big deal, and resulted in chili being served at every house party and gathering with intense conversations about what cut of meat (Texans do not put beans in their chili!), how long to cook the meat, how much heat, what other spices, etc. What made the chili so amazing to me was the long cooking process with various flavors added along the way, resulting in a chili that was rich and layered with flavor.
I've made lots of chili over the years, but I had yet to make a vegetarian version that approached the same richness and depth of flavor as chili made with beef. This one comes close. It uses chickpeas instead of the usual kidney beans because they have a meatiness that you don't find in other beans. And I added eggplant to give the unctuous smooth texture and mouthfeel that you get from fat--without adding a lot of fat. (Thank you, Paul Qui of Top Chef for that idea.) And instead of dumping it all together and cooking it, I added the different flavors and spices gradually so that the flavors would enrich each other and meld together.
To cook the chickpeas, I used ChezSuzanne's technique outlined on her blog The Wimpy Vegetarian. (Isn't that a great name?) Here's the link: http://thewimpyvegetarian.com/2011/10/slow-food-cooking-chickpeas/
I added a habanero chili, a halved onion and a large smashed clove of garlic to the cooking water. The chili did give the chickpeas a smoky flavor with just a tiny hint of heat.
This chili, like most, is best if let to sit a while before eating it. I cook the chickpeas ahead of time, then get up early and start the chili in the morning. After resting all day, it's perfect for dinner. There are a lot of ingredients, but once you gather them all together, it goes really quickly.
You may like different spices or different proportions, more or less heat, and that's all fine. The trick here is to layer, let simmer, layer, let simmer, and you'll have a rich bowl of vegetarian chili. No, it won't taste like a beef chili, but it will be really good all the same. —drbabs
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