Spicy Vegetarian Chili Recipe

Fluffy Non-Dairy Pancakes

A few days ago, I promised a fellow blogger, Brooke of The Babbling Brooke, that I would post my chili recipe and some pictures.  Recently, Brooke had posted a fantastic looking rack of ribs on the grill, and I commented, asking her if she made her own sauce. She then shared her recipe for Homemade Spicy BBQ Sauce.The rack of ribs looked so freaking amazing that I quickly clicked the link for the BBQ sauce and saw that she uses chipotles in adobe sauce to add a spicy pep to her sauce. Genius! It had never occurred to me to add these ingredients to a BBQ sauce, and I can only imagine how spicy and rich and yummy her sauce is. I’ll be making that sauce someday, I am sure.

Anyway, long story short, I also use chipotles in adobe sauce for cooking, but I add the ingredients to my chili recipe. It was my cousin, Jeremy, mentioned in my prior post:  My Chili Comes in a Close Second to Jeremy Thompson’s, who taught me to use them in chili. It adds to the richness and spiciness.

So, as I promised Brooke, here are pictures to go along with my chili recipe:

Vegetarian Chili for Two

41

Cook Time: 75 minutes

2-5 servings

Ingredients

  • 2 cans kidney beans
  • 1/4 can chipotle peppers in adobo sauce (chop finely and remove seeds to taste - the fewer seeds, the less spicy the chili will be)
  • 1/2 can small green chilis (I use mild)
  • 1 medium onion
  • 3 celery stalks
  • 2 long carrots
  • 1 tbsp oil
  • 1 tbsp tomato paste
  • 4 chopped tomatos or one container of Pomi chopped tomatoes
  • 1 1/2 cup vegetarian broth
  • 1/4 cup red wine
  • 3 garlic cloves finely chopped
  • 2 tsp Cumin
  • 1.5 tsp Oregano
  • 2 tbsp Chili Powder
  • 1/4 jalapeno finely chopped
  • 1/2 cup beer (I use Corona or Negro Modelo)
  • 1/4 cup masa or finely pounded corn tortilla chips

Instructions

  1. Chop the onion, celery, and carrot into 1x1 inch chunks to form a mirepoix soup base
  2. Heat a dutch oven or large saucepan over medium heat
  3. Once the pan is heated, add 1 tbsp olive oil
  4. Sauté the mirepoix (onion, carrot, celery mixture) until the onions are translucent.
  5. Add the tablespoon of tomato paste to deglaze -stirring frequently for 2 minutes
  6. Reduce heat to low and add the 4 chopped tomatoes or container of Pomi tomatoes and stir
  7. Add 2 cans of drained kidney beans, the broth, wine, garlic cloves, cumin, oregano, chili powder, chipotle peppers and adobo, the chiles, and the jalapeño.
  8. Simmer on low for one hour - stirring occasionally to prevent sticking.
  9. After one hour, add the beer and simmer another 15 minutes.
  10. After the 15 minutes, add the masa or finely pounded corn tortilla chips to thicken the chili.
  11. Serve and enjoy!
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