Part 1: Preparing the Smoky Pickled Onions

This step should be done first to allow the onions maximum time to pickle and develop their flavor. They can be made up to a week in advance.

1. Prepare the Onions: Thinly slice the red onion and place the slices into a medium-sized heatproof jar (like a Mason jar). Add the smashed garlic cloves and black peppercorns to the jar with the onions.
2. Create the Brine: In a small saucepan, combine the apple cider vinegar, water, granulated sugar, and kosher salt. Bring the mixture to a gentle boil over medium-high heat, stirring until the sugar and salt have completely dissolved.
3. Infuse with Smoke: Once the brine is boiling, remove it from the heat. Immediately stir in the teaspoon of liquid smoke. This is the key to that unique smoky flavor.
4. Pickle the Onions: Carefully pour the hot brine over the onions in the jar, ensuring they are fully submerged. Use a spoon to gently press them down if needed.
5. Cool and Infuse: Let the jar cool on the counter for about 30-45 minutes before sealing it with a lid. For the best flavor, let the onions sit for at least one hour before serving. They will become even more flavorful if refrigerated for a few hours or overnight.

Part 2: Cooking the Vegetarian Bean Chili

Now for the main event. The key here is patience—letting the chili simmer allows the flavors to meld and deepen into something truly special.

1. Sauté the Aromatics: Heat the 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion, bell peppers, and minced jalapeño. Sauté for 7-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
2. Bloom the Spices: Add the minced garlic and cook for another minute until fragrant. Now, add all the dry spices: the chili powder, smoked paprika, ground cumin, dried oregano, cocoa powder (if using), and cayenne pepper. Stir constantly for 60-90 seconds. This step, known as “blooming,” toasts the spices in the oil, which unlocks their essential oils and deepens their flavor significantly. The mixture will become very fragrant and paste-like.
3. Deglaze and Build the Base: Pour in about a half-cup of the vegetable broth to deglaze the pot, scraping up any browned bits (fond) from the bottom with a wooden spoon. This fond is packed with flavor.
4. Add Liquid and Tomatoes: Stir in the remaining vegetable broth, the can of crushed tomatoes, and the can of diced tomatoes with green chilies (with their juice). Stir everything together until well combined.
5. Simmer for Flavor: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 45 minutes. An hour is even better. This long, slow simmer is crucial for the flavors to meld and develop complexity. The chili will begin to thicken and darken in color.
6. Add Beans and Corn: After the initial simmer, stir in the rinsed and drained kidney beans, black beans, and pinto beans, along with the corn.
7. Final Simmer: Increase the heat to bring the chili back to a gentle simmer. Once simmering, reduce the heat to low again, cover, and cook for another 20-30 minutes. This allows the beans to absorb the flavors of the chili base. During this time, you can give the chili an occasional stir to prevent sticking.
8. Season to Perfection: Uncover the chili. Taste it and season generously with kosher salt and black pepper. The amount of salt needed will depend on the saltiness of your broth and canned tomatoes. Start with a teaspoon and add more as needed until the flavors pop.