Rachel’s Gnarly Vegetarian Chili
"I have been a vegetarian since I was ten years old but raised in a family of carnivores. Chili was one dish that I missed having with my family and have been toying with different variations of vegetarian chili since I was young so I could experience the chili experience with my family sans carne. Most of the time I make chili I use the same staples, but like to vary it up a little depending on what I have in my fridge."
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow onion, large (chopped)) | 1, 3 (15- to 15.5-ounce) cans , 1 (28-ounce) can , 1 Can, 4 cups , 2 large, cored, seeded and diced (one green, yellow or red for a variety of color), 2-3 medium (sliced in 1/4 slices), * 2 stalks (sliced in 1/4 slices), * 2 (one green, one yellow) (sliced or chopped in 1/4 pieces), * 1 (15-ounce) can - whole kernel (or frozen is fine if defrosted), * 6 cloves Garlic or more if desired - I often use a head, but that’s just me., * 2 (4-ounce) cans , 2 (seeded, finely minced, Taste and check the heat of the jalapeños. If very hot only use one, if mildly hot, use two., 1 Can of cheap beer, * 1/2 tsp freshly ground, * 1 Tbsp. Ground, * 2 Tbsp. (chopped fresh or two tsp. dried), * 1 tsp, 1, * 1 Tsp. sugar (or brown sugar or molasses for a deeper flavor), * 1/2 a Tsp., 2 TBSP (depending on preference), 2 tsp, 2 TBSP, 1/4 Tsp |
| Beans (I prefer Garbanzo, black bean and red kidney beans) | |
| Italian plum tomatoes (coarsely chopped, including liquid, or 2 pounds fresh plum tomatoes, peeled and chopped) | |
| Fire Roasted Tomatoes (14. oz) | |
| Vegetable broth, low-sodium (I use the desired amount of broth depending on the consistency I’m craving. I will typically use two cups while cooking and save the other half for leftovers as the beans will soak up the liquid over night. | |
| Bell peppers | |
| Carrots | |
| Celery | |
| Zucchini | |
| Corn | |
| Garlic | |
| Green chiles, roasted | |
| Jalapeño peppers | |
| Beer | |
| Black Pepper | |
| Cumin | |
| Oregano | |
| Fennel seeds | |
| Lemon | |
| Sugar or brown sugar | |
| Cacao powder | |
| Chili Powder | |
| Kosher Salt | |
| Olive Oil | |
| Cayenne Pepper |
Directions
- Heat the oil. Heat the oil in a large pot over medium heat until shimmering.
Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes.
Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies.
Add the tomatoes, chiles, beans, and broth. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.
Bring to a boil, then simmer 30 to 40 minutes. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth.
Stir in the corn. Add the corn and stir to combine.Stir in can of beer once the stove is turned off and the chili is off the burner.
Serve with toppings of your choice. Ladle the chili into serving bowls and serve with the toppings of your choice. I love serving this chili with a big square of warm corn bread.
RECIPE NOTES - Storage: Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer.
Serving suggestions: sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, pickled red onion, sliced jalapeño, sliced radishes, diced and seeded jalapeño peppers