a mixture of big chunks and tiny pieces. Adding this to my
chili gave it great body and a ton of textural contrast.
Amping Up Flavor
The key to rich flavor in vegetable chili is twofold: first, a
long simmer during which water is driven off so that flavors
are concentrated and various volatile compounds break
down and then recombine to add complexity, and second, a
good source of glutamic acid, the chemical responsible for
the flavor we recognize as savory, sometimes called umami.
So, time to reach for the umami bombs again (see here).
Anchovies are out of the picture for obvious reasons, but a
touch of Marmite and soy sauce adds a ton of richness to the