Vegan Voodoo Chili

Vegan Voodoo Chili
Serves many

1 diced onion (about 1.5 cups)
1 diced red pepper (about 1cup)
1 diced pobalano pepper (about ½ cup)
6 minced garlic cloves
1 jalapeno pepper diced (stemmed and seeded for a milder chili)
1 15 oz can dark red kidney beans
1 15 oz can black beans
2 tbs tomato paste
1 cup Negra Modelo beer
1 box of vegetable broth (approximately 4 cups)
1 28 oz can of roasted/ diced tomatoes
1 chipotle pepper (dried or in adoboe sauce)
2 tbs chili powder
1 tbs cumin
1.5 tsp of brown sugar
1 pinch of cinnamon

Serve with chopped fresh cilantro, green onions, avocados, and lime wedges.  (The non-vegans might also like some cheddar cheese)

1.    Pour 1 tbs olive oil in to dutch oven, set stove top temperature to medium high. When oil begins smoking add onions, red peppers, and poblano.  Sautee until soft, approximately 5 minutes.
2.    Drain and rinse the black beans and the kidney beans in a colander while vegetables are cooking.  When vegetables have finished cooking, add the garlic to the vegetables and cook for about 1 minute or until the garlic releases is aroma.  When garlic is done, quickly add 2 tbs of tomato paste and mix into the vegetables.  Let cook for about 2 minutes.  Add 1cup of Negra Modelo beer to the dutch oven.  Cook on medium high until the beer has reduced in half, about 3-5 minutes.
3.    Reduce heat to low when beer has reduced.   Scoop out 2/3 of the vegetables and set aside in a bowl.  Add ½ of the rinsed and drained beans and pour the 4 cups broth into the dutch oven.  Take your emulsion blender and puree the beans and veggies.
4.    After pureeing, return the reserved vegetables and rest of the beans.  Add roasted tomatoes, chipotle, chili powder, cumin, cinnamon, brown sugar, and salt and pepper to taste.   At this point taste the chili and add more sugar should the tomatoes not be very sweet.
5.    Add diced jalapeno, and turn to medium high.  Reduce to medium after chili has reached a boil.  Let chili cook for 20-30 minutes, stirring occasionally.
6.    Serve with freshly chopped cilantro, green onions, fresh limejuice and avocados slices.


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