Japanese-Style Plant-Based Chili

• 2 shallots, thinly sliced
• 3 tbsp. unseasoned rice vinegar
• 2 tsp. sugar
• 1 tbsp. ancho chile powder
• 1 tbsp. smoked paprika
• 1 tbsp. Sichuan peppercorns, cracked
• ½ tbsp. each ground cumin, coriander, and ginger
• 3 tbsp. neutral oil, such as peanut, grapeseed, or safflower, divided
• 1 package (12 oz.) shishito peppers, half stemmed and chopped and other half left whole
• 1 white onion, chopped
• 4 large cloves garlic, grated
• 2 packages (12 oz. each) Impossible meat or 1 1/2 lb. other plant-based meat substitute
• 3 tbsp. shoyu, smoked shoyu, or tamari
• 2 tbsp. mirin
• 1 tbsp. Worcestershire sauce or vegan Worcestershire
• 4 tbsp. sun-dried tomato paste
• 1 cup Japanese beer, such as Sapporo
• 2 cups vegetable stock
• Shichimi togarashi or flaky salt, for seasoning
• Shredded fresh shiso leaves, pickled ginger, and chile crisp (optional), for serving

Step 1

In a small bowl combine shallots, vinegar, sugar, and a pinch of salt. In a separate bowl combine chile powder, smoked paprika, Sichuan peppercorns, cumin, coriander, and ginger.

Step 2

Heat a large Dutch oven or cast-iron skillet over medium-high heat. Add 1 tbsp. of the oil, 1 turn of the pan, then add the chopped peppers and onion. Cook until soft, 2 to 3 minutes; add garlic and cook 1 minute more, stirring. Crumble in the meat substitute, then add the spices; cook 6 minutes, stirring, until lightly browned. Add shoyu, mirin, Worcestershire, and tomato paste, stirring to combine, about 1 minute. Pour in beer and cook until almost evaporated. Pour in stock and reduce heat to low. Simmer until thickened, about 10 minutes.

Step 3

Meanwhile, heat remaining 2 tbsp. oil in a small, nonstick skillet over high heat. Add whole shishito peppers, stirring for 3 to 4 minutes, until blistered. Season peppers with shichimi togarashi, if desired, or flaky salt.

Step 4

Serve chili in bowls topped with pickled shallots, blistered shishito peppers, and, if using, shiso, pickled ginger, and chile crisp.