Quarantine Cooking With Sally: Spicy Vegetarian Chili

Spicy Vegetarian Chili

Serves 3-4

Here is what you need:

1 onion chopped

1 poblano pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1 jalapeno pepper chopped, if you like it spicy leave the seeds in if not take them out

4-6 cloves garlic, chopped or minced

1 packet Beyond Beef Crumbles (or you can use ground chicken, turkey or beef)

2 TBS chili powder

2 TBS dried oregano or 3 TBS fresh chopped

1 TBS paprika or smoked paprika

1 TBS ground cumin

2 tsp season salt

1 to 2 tsp red pepper flakes (optional)

1 tsp unsweetened coco powder

2 14.5 ounce cans of diced tomatoes with green chili peppers - not drained

1 15 ounce can black beans, rinsed and drained.

1 6 ounce can tomato paste

3/4 cup beer

1 TBS Worcestershire sauce

Kosher salt and fresh black pepper

Olive oil

splash of vegetable broth if needed

Fresh cilantro for topping

Hot pepper sauce for finishing if desired.

Here's what you need to do:

Heat olive oil in a large pot over medium heat. Add in the onion and peppers, season with some salt and pepper and cook until the onion is translucent, about 5-7 minutes. Add the garlic and stir for about a minute.

Add in the tomato paste, chili powder, oregano (if using dried), paprika, cumin, season salt, red pepper flakes and cocoa powder. Stir around until fragrant. Here is where you may need a splash of broth. 

Add in the canned tomatoes and scrape any bits off the bottom of your pot. 

Stir in the beer, Worcestershire sauce and black beans.

Taste and adjust any seasonings and add some hot pepper sauce if desired.

You can let the chili simmer in the pot to thicken. When ready to serve top with fresh chopped cilantro and any other chili toppings you like.

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