Wednesday, October 31, 2012

Veggie Chili - the best ever


This is simply the best veggie chili ever. It has everything from beer, beans, chipotles en adobo sauce, colorful bell peppers, smokey paprika, and toasted coriander and cumin. Seriously, it is amazing. We made a huge pot of this fabulous chili for the Super Bowl, hoping for leftovers and were left with none. Even the meat-eating guys loved it and went for seconds!

A good bowl of veggie chili is hard to come by and when you find a recipe this good, you want to hold on to it, trust me. And good old fashioned homemade chili puts any canned chili to shame, even Amy's and Trader Joe's veggie chili. 


 

Black bean and red kidney beans are gloriously simmered with yellow and orange peppers, onions, garlic, jalapeno, and tomatoes. Using canned beans makes it easy to make the chili in a pinch, but the longer you let it sit after you make it the better the flavors.


I love the smokiness from the chipotles en adobo sauce and smoked paprika and the depth from chili powder and freshly ground toasted cumin and toasted coriander.

 


Amber ale and white wine vinegar give the chili a nice tang. 


Let simmer, stirring occasionally. The chili takes about 30 minutes to cook, but to be honest, the longer it sits the better the flavors meld together. Garnish with shredded smoked gouda, scallions, and cilantro. And a dollop of sour cream if that's your thing.


The Best Veggie Chili
2 tbsp olive oil
1 medium white onion , chopped
1 orange bell pepper, stemmed, seeded, and chopped into 1/2" dice
1 yellow bell pepper, stemmed, seeded, and chopped into 1/2" dice
1 jalapeno, stemmed, seeded, and diced
1 28 oz can whole tomatoes
1 12 oz bottle amber ale
2 15 oz cans red kidney beans
2 15 oz cans black beans
2 tbsp white wine vinegar
6 garlic cloves, minced
2 tbsp chili powder
1 tbsp toasted ground coriander
1 tbsp toasted ground cumin
2 chipotle chilies in adobo, chopped about 2 tbsp
1 tbsp smoked paprika
salt

garnish
1/2 cup sour cream
1/2 cup cilantro, chopped
4 scallions, chopped
1/2 cup shredded smoked gouda

In a large dutch oven, heat oil over medium high heat. Add onions, cooking until translucent, about 5 minutes, do not let brown. Add orange and yellow bell peppers, jalapenos, and a pinch of salt. Cook, stirring often, about 3 minutes. Add garlic, cook for 1 minute until fragrant, do not let brown.

Add tomatoes and their juices, white wine vinegar, chili powder, ground coriander, ground cumin, smoked paprika, and chipotle chilies with their adobo sauce. Increase heat and bring to a boil, stirring often. Add kidney beans and black beans, pour in the bottle of beer. Reduce heat to medium low and let simmer for 30 minutes. Stir occasionally. Use a wooden spoon to break up tomatoes into small chunks. Season with salt.

Ladle into bowls and garnish with cheese, cilantro, scallions, and sour cream.

1 comment:

  1. Agreed, best chili ever:)

    ReplyDelete

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