Wednesday, August 18, 2010

You-Won't-Miss-The-Meat Chili

I love vegetarian chilis - they're hearty and warming and full of flavor, and I really don't miss the meat in these recipes. The one below uses a couple of ingredients that I've never put in chili before - namely the Guinness (I think any stout or porter would do) and vinegar. Those ingredients add a depth to the chili that makes this version particularly tasty - give it a try the next time you make chili. This recipe also freezes well after you make it, which is good since it makes a lot of it - I tend to freeze half for another time when I'm too busy to cook.

You-Won't-Miss-The-Meat Chili
adapted from The Amateur Gourmet

2 Tbs olive oil
1 onion, chopped
1 orange pepper, chopped
1 yellow pepper, chopped
2 jalapenos, chopped
2 400g cans of chopped tomatoes
1 can of Guinness
2 cans of red kidney beans
500g dried black beans, cooked (No-Soak Bean method!)
2 Tbs cider vinegar
5 minced cloves garlic
2 Tbs chili powder
1 Tbs toasted coriander, ground
1 Tbs toasted cumin seed, ground
1 Tbs paprika
Salt to taste

Chopped cilantro
Sliced spring onions
Tortilla Chips


1. Heat 2 tablespoons olive oil in a heavy pot over medium heat. Add onions and peppers and jalapenos and saute until everything's tender but not brown. Add a pinch of salt.

2. Add canned tomatoes, Guinness, beans, white wine vinegar, garlic, all the spices (the coriander, chili powder, etc.): basically everything except the garnish. Give another good pinch of salt, bring to a boil and lower to a simmer. Stir and wait; let it reduce and thicken. It takes 20 - 30 minutes. Make sure to taste as you go, adjusting for salt.

Serve over rice or baked potatoes.

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