There are few soups more hearty and warming than a steaming hot bowl of chili with sweet cornbread on the side. I think my recipe for chili changes every time I make it, depending on what I have around and what sounds good at the time. This last week I made a batch that had my younger son smacking his lips in appreciation. To quote his "famous" phrase, "it was kinna like toolicious!". One of the things I love most about chili is the garnishes! You can have so much fun with it. It also makes a great garnish in its own right. The next night this chili was a main feature in our baked potato bar. Want another great idea for chili leftovers? Scoop 4 cups of chili into a baking dish, sprinkle with cheese and top with cornbread mixture. Bake according to your cornbread directions. It's fabulous! I love it when I can cook once and eat twice!!
I hope you find this chili makes you toasty warm inside!!
4 Bean Vegetarian Chili
2 Tbsp. Olive Oil
2 carrots, diced or sliced thin
1 large onion
3-4 cloves garlic, minced
1 cup sliced mushrooms
1 bottle/can beer (or stock)
1 cup stock
1 large can (30 oz) tomato sauce
1 chipotle chili in adobo sauce, diced.
1 Tbsp brown sugar
5 Tbsp. chili powder (more or less depending on individual preference)
3 Tbsp cumin (more or less depending on individual preference)
1 cup corn kernals
1 ½ cups each of Chickpeas, black beans, pinto beans & black eyed peas, soaked and drained, (or whatever combination of 4 beans you like - baked beans can make a nice sweet contrast to the spicy!! - you can also use canned)
Garnish: Sour Cream, Chives, Cheese, Hot Sauce, Chopped Onion - whatever you can dream up!
1. Heat oil in large stock/soup pot. Add carrots, onions, mushrooms and saute until tender. Add in garlic and saute for 30 seconds.
2. Stir in beer and cook for 5 minutes. Next stir in stock and tomato sauce, chipotle chili
sugar and spices. Simmer for 5 minutes.
3. Stir in corn and beans then simmer for 1-4 hours (longer = better flavor in my book)
4. Garnish & Enjoy!
For printable version click here