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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Here in Texas, purists insist Chili contains no beans. So I concocted a three bean, no animal product variety to tweak 'em a little... My Buddhist parents love it... Ingredients:
2 tbsp olive oil |
1/2 medium onion- diced |
3 cloves garlic- minced or pressed (your preference) |
3-4 chipotle peppers- stems removed, seeded, and minced (if using dry, rehydrate in a cup of warm water for 10-15 minutes before seeding and mincing) |
2 tsp chili powder |
1 can diced tomatoes +liquid |
13 oz lager (for those avoiding alcohol, st. pauli girl na works quite well) |
1 cup vegetable broth |
1 can chick peas |
1 can red kidney beans |
1 can black beans |
2 tbsp ground cumin |
salt and pepper to taste |
Directions:
1. Heat oil in medium sauce pan over medium-low heat
2. Add onions and garlic: sweat until onions become clear- about 5 minutes
3. Stir in Chipotles and Chili Powder
4. add tomatoes, lager, and broth
5. Heat to simmer and stir occasionally for 10 minutes
6. Add beans and cumin
7. continue to simmer and stir an additional 10-30 minutes (until thickened. May take even longer depending on relative humidity, phase of the moon, etc.)
8. Salt and Pepper as needed
9. serve in a bowl with a sprinkle of Jack or Cheddar cheese and a dollop of sour cream (okay, I know the cheese and sour cream blow the whole vegan thing; but just use your favorite non-animal-based substitute; I know there are some great soy-based cheeses out there...)
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