s SPICY VEGAN STOUT CHILI ***
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s SPICY VEGAN STOUT CHILI ***
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Ingredients
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Instructions *** 11-20-16 ok, my version of this, from the same source was named gameday chili.....it was hotter than hell, don't know what i messed up??? jalapenos are always sort of a surprise (cool-warm-hot-hothot) or maybe the 2 large chiptole peppers i could not find so i used small ones from a can and chopped them, and i used a regular stout, not chili infused.....but final result, flavorful but HOT HOT!!!!!!!!!!!!!!!!!! *** AMERICAN STOUT VEGETABLES MAIN DISH CHILI FOOTBALL VEGAN VEGETARIAN PRINT SHARE RECIPE BY JACKIE DODD / PHOTO BY PHOTO BY ED RUDOLPH; STYLING BY JOHN ANTHONY GALANG / 2,408 Makes: 4-6 servings Ingredients: 3 tablespoons olive oil 8 ounces cremini mushrooms, minced 1/2 cup chopped onions 1/2 cup diced carrots 2 cloves garlic, minced 11/4 cups vegetable broth 1 cup chili-infused stout or porter, divided 1/3 cup bulgur wheat (or red quinoa) 1 15-ounce can kidney beans, rinsed and drained 2 large chipotle peppers in adobo sauce, minced 1 red bell pepper, chopped 1/2 cup corn kernels 1/2 teaspoon smoked paprika 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1 diced jalapeño 1 14.5-ounce can fire-roasted diced tomatoes 3 tablespoons tomato paste salt and fresh-ground black pepper GARNISHES 1 avocado, diced 1/2 cup chopped green onion 1/2 cup chopped cilantro Instructions: 1. Heat the olive oil in a pot over medium-high heat; add the mushrooms and saute until darkened and softened, about 5 minutes. 2. Add the onions and carrots and cook until softened, about 5 minutes. 3. Stir in the garlic, then add the broth and ½ cup beer. Stir in the bulgur wheat, and simmer, stirring occasionally, until cooked through, about 15 minutes. 4. Add beans, chipotle peppers, bell pepper, corn, smoked paprika, salt and black pepper to taste, cumin and garlic powder; allow to simmer for 5 minutes. 5. Add the remaining beer, jalapeño, tomatoes and tomato paste, simmer for 10 minutes or until slightly thickened and reduced. 6. Ladle into bowls, and top with avocado, green onion and cilantro. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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