Vegetarian chili with roasted vegetable stock

Shave onions, celery, fresh fennel, parsnip, carrot, leek, cauliflower and a few beets thinly on a mandolin and toss in a large bowl with a little vegetable oil so every piece is coated.

Preheat the oven to 375F, spread the vegetables in a single layer on large rimmed baking sheets and roast 30 minutes to an hour, tossing every 15 minutes, until brown and caramelised.

Put the roasted vegetables in a pot with thyme sprigs, a halved head of garlic, parsley, bay leaves, peppercorns, dried porcini and kombu, cover with cold water and bring to a simmer.

Simmer 45 minutes to an hour, then strain.

Fire roast the poblanos directly over the flame, turning with metal tongs, until every inch of the skin is charred. Wrap tightly in foil and leave at least 10 minutes so they steam soft and the skin loosens.

Wearing gloves, halve the jalapenos, scrape out the seeds and ribs and finely chop.

Rub the skin off the poblanos with paper towels, leaving a little of the burnt bits, and chop into bite-sized pieces.

Sweat two large chopped onions in a little olive oil in a large Dutch oven over medium-high heat until soft and translucent, then crush in six or seven cloves of garlic and cook about a minute until fragrant.

Add the chopped peppers and the tomato paste and let the flavours get to know each other briefly.

Add the toasted ground cumin, a shake of ground coriander and a few big shakes of dried oregano.

Add three drained cans of beans, a 14 ounce can each of crushed tomatoes and crushed fire roasted tomatoes, about three cups of the vegetable stock and the chili paste.

Simmer 45 minutes to an hour, long enough for the flavours to meet without overcooking the beans.

Just before serving stir in liquid aminos and several tablespoons of nutritional yeast flakes.

It is vegan to this point. Serve as is, or top with sour cream and a few sliced jalapenos.