One. more. pot.
Even though the weather is turning warmer, chili is definitely that feel-good meal you want to keep adding to the menu until the very last day of winter.
This chili is perfect for watching football games with a crowd since it’s a hearty meatless option that carnivores will enjoy. It’s also nutrition-packed with good-for-you ingredients like vegetables, beans, and okay, it does have a beer in it. Life is about balance.
If you want to make it meaty, simply add 1-2 pounds of ground beef or meat of choice.
1 can organic tri-blend beans
1 can organic black beans
1 can organic chili hot beans
1 can organic kidney beans
1 7 oz. can chipotle chiles in adobo sauce
1 8 oz. can of tomato sauce
1 large onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
2 tablespoon olive oil
28 ounces tomatoes, canned or fresh, diced (we used fresh)
1 bottle or can of stout (if you’re a strict vegetarian, be sure to check your labels, I wasn’t as diligent it seems according to post-research findings)
3 tablespoons cumin, ground
1 tablespoon chili pepper
1 teaspoon cayenne, ground
1 tablespoon chili powder
salt to taste
Optional toppings: Greek yogurt, oyster crackers
On the Stove:
- Heat olive oil in the pan/pot intended for the chili, and sauté the garlic, onion, and green pepper until the onions are translucent (around 3-5 minutes over medium-high heat).
- Add the tomatoes. Stir and let simmer until tomatoes begin to break down.
- Pour in the bottle of stout. Cover and simmer for an hour.
- Add beans and spices and continue simmering for an additional 30-45 minutes.
In a Crock:
Mix all ingredients in the crock and stir until thoroughly melded. Set Crock to low and go about your business for 5-6 hours.
Prep: 10 minutes | Cook Time: Stovetop: 2 hours; Crockpot: 5-6 hours |
Yield: Makes 6-8 servings