Viva Last Blues Recipe

Sauté aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. Once shimmering, add the diced onion, bell pepper, and carrot. Cook, stirring occasionally, until softened, about 6–8 minutes. Add the minced garlic and minced jalapeño and cook 1 minute more until fragrant.

Bloom spices & tomato paste

Stir in the ground cumin, chili powder, smoked paprika, and dried oregano. Cook the spices with the vegetables for 30–45 seconds to bloom their flavor. Add the tomato paste and cook, stirring, 1–2 minutes until it darkens slightly and coats the vegetables.

Add tomatoes & broth

Pour in the fire-roasted diced tomatoes (with juices) and 1 cup vegetable broth. Scrape any browned bits from the bottom of the pot. Bring to a gentle simmer.

Add beans and vegetables

Add the drained kidney beans, black beans, pinto beans, and corn to the pot. Stir to combine and return to a simmer.

Season & simmer

Stir in the maple syrup (or brown sugar), apple cider vinegar, salt, and black pepper. Reduce heat to low and simmer, uncovered or partially covered, for 20–25 minutes, stirring occasionally, until flavors meld and chili thickens. If the chili becomes too thick, add up to 1/2 cup additional vegetable broth or water to reach desired consistency.

Adjust seasoning

Taste and adjust seasoning as needed—add more salt, a pinch more sugar/maple for balance, or a squeeze of lime for brightness. If you prefer more heat, add a pinch of cayenne or some chopped fresh chiles.

Prepare greens: While chili simmers, place 3 cups of mixed salad greens on each of two dinner plates or shallow bowls, tossing lightly to distribute.

Plate chili: Spoon about 1 to 1 1/4 cups of hot vegetarian chili over the center of the greens on each plate, allowing some greens to remain visible around the edges.

Garnish: Top each plate with a tablespoon of pickled red onions (if using), a sprinkle of crumbled feta or cotija (if using), 1 tablespoon chopped fresh cilantro, and a dollop (about 2 tablespoons) of sour cream or yogurt if desired.

Finish: Serve with lime wedges alongside. Instruct guests to squeeze lime over the greens and chili just before eating so the acid brightens the dish.