vegetarian chili
notes
it tastes like baba ghanoush smoked a whole cigar with the contents of my vegetable crisper before drinking an entire pint of guinness and drowning to death in tomato sauce in what authorities suspect is a negligent homicide. i made this for graphi on 14may25. it slapped.
i think you could notionally make this in a crockpot or with ground beef, but i haven't. if you did ground beef, i think you'd want to brown it in a separate pan and add it to the deglazed onion-goop around step 2 or 3.
ingredients
Soy Chorizo :The whole link.
Green Bell Pepper :1
Chickpeas (Garbanzo Beans) :15oz can.
Black Beans :15oz can.
Stewed tomatoes :two 15oz cans.
Red Onion :1
Garlic :4 cloves.
Canned Chipotles in Adobo Sauce :1
Corn :Two ears.
Eggplant :1
Cumin :To taste.
Smoked Paprika :To taste.
Sugar :To taste.
Salt :To taste.
Black pepper :To taste.
Chili Powder :To taste.
Guinness Stout Beer :Half-Can.
Vegetable Stock :1 Cup.
Lime :1
instructions
1 . Take a big-ass saucepan or soup pot and start stir-frying your onions and garlic in it on low heat. You want that stuff to caramelize. This is a slow process.
While you're doing that, you can do your eggplant, too. Chop that into 1 inch slices, oil it, and roast it at 425 for like, twenty minutes. Then flip it, and roast it for ten more minutes.
2 . Deglaze your pot with a half-can of Guinness and a cup of vegetable stock. Juice your lime into this. Then toss in your soy-chorizo and your roasted eggplant.
3 . Add both cans of tomatoes. Keep the juice on these guys. It's yummy.
4 . Peel and shuck your corn into a bowl. Add that on in there too. You can kind of wring the cob over the pot to sweeten it.
5 . Rinse your black beans and chickpeas. You don't wanna add the extra water to the pot. Once they're rinsed, and clear, you're good to throw those in.
6 . You can use as many chipotle peppers as you want. They're smokey and savory with not a lot-lot-lot of heat. I used four in mine. You can gloop some of the sauce they're tinned in inside as well, if you'd like.
7 . Combine your sugar and seasonings in a ratio that you think does not suck. The smoked paprika is a game changer here. Add 'em.
8 . Simmer everything for two hours.
9 . Take it off heat. You can eat it now, but the wiser move is to cool it in the fridge, and then reheat it tomorrow for lunch with your treasured friend. The best ingredient is self-restraint.