I love chili, and I am very committed to making it in an authentic manner. I really enjoy vegetarian chili. I like the bold tastes, but appreciate the lower fat and the no meat aspect.
I have a couple of versions of this, depending on what I have in the pantry. This is the basic recipe and then feel free to add whatever you like. I’ll include some optional items at the end to spur your creativity.
3 Tbsp Vegetable Oil
1 large Onion, chopped
3 tsp of Salt
1 tsp freshly ground Black Pepper
1 large Yellow Pepper, chopped into 1 inch pieces
1 large Red Pepper, chopped into 1 inch pieces
1 Large Orange Pepper, chopped into 1 inch pieces
4 cloves of Garlic, whole
4 Tbsp Chili Powder
1 Tbsp Ground Chipotle Peppers, optional
1 Tbsp Hot Smoked Paprika
1 Tbsp Ground Cumin
1 4 oz can of fire roasted Green Chilies
1 15 oz can of Black Beans, including juice
1 15 oz can of Pinto Beans, including juice
1 cup of fresh or frozen Corn
2 32oz cans of crushed Tomatoes
1 bottle of Dark Beer
Get out your large stock pot or cast iron pot, as you want this to cook slowly. Add the oil to the pan and heat it up and then add the onions, salt and pepper and sauté until the onions start to slightly caramelize.
Then add the peppers and do the same. When they are really soft, add the garlic cloves and sauté for one minute of so and then add the dry spices. Carefully cook and keep stirring until the rawness of the spices are gone.
Now add each of the remaining ingredients, stirring as you add each one. When they have all been added, bring it up to a simmer and then reduce the heat down and let it simmer gently for 2-3 hours. Serve with grated cheese or sour cream and some finely chopped green onions. Add hot sauce as desired.
Sweet Potatoes, cut into 1 inch cubes
Carrots, cut into 1 inch pieces
Lima Beans, 1 cup
Garbanzo Beans, 15oz can
Red Beans, 15 oz can