Cookaholics Bulletin Board

I will third what Jim said. It's a little more work but the depth of flavor is completely worth it. I just made a non-vegetarian batch of Kenji's other chili and it's simmering away on the stovetop.

We thawed and ate the last of “The Best Vegetarian Bean Chili” over the weekend and I got a little bit of heat over the heat in the chili. Depending on how much heat you like, you may want to watch the amount and\or number of hotter chilies that you until you get a feel for how hot they make the puree. I think that I will start just one Chipotle in Adobo next time I make it.

I really like what the chile puree adds to the chili, but I think that masterful part of this recipe is the texture gained by the way the chic peas are used. Even if you want to save time, dirty appliances and dishes by using commercial chili powder, I think that pulsing a couple of cans of chic peas in your next vegetarian chili will be worthwhile.