Soups & Stews
Vegetarian Chili
A four-bean chili simmered with fresh tomatoes, dark beer, chipotle, cocoa and cinnamon.
Makes A big pot, about 8 servings Time 1 hour, plus soaking the beans overnight From Pam H.'s kitchen
Method
- Soak the dried beans overnight, then cook them until tender.
- Chop the peppers and onion and simmer them with the spices and beer in a medium pot for 5 to 10 minutes, until fragrant.
- Add the diced fresh (or canned) tomatoes, then the beans, the chipotles with as much of their adobo sauce as you can, hot sauce to taste, and the tomato paste.
- Bring to a simmer, then keep it on medium-low until you're ready to eat.
Tips
- Dried beans are cheaper than canned and avoid the chemicals and BPA from can linings.
- Top with avocado, and more hot sauce if it needs heat.
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