Spicy Vegetarian Chili by Joy the Baker
Selected by Mark Peres, Johnson & Wales University
Makes a big pot. Serves eight.
See the original recipe.
- 3 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, diced
- 3 small cloves of garlic, diced
- 1 medium jalapeno pepper, seeds removed and diced
- 1 cup beer (or vegetable stock if you like)
- 3 heaping tablespoons steak seasoning
- 2 heaping tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon coriander
- 1/3 cup barbecue sauce
- 1 15-ounce can black beans, rinsed
- 1 15-ounce can kidney beans, rinsed
- 1 15-ounce can garbanzo beans, rinsed
- 1 28-ounce can diced tomatoes
- 2 or 3 cups vegetable stock, depending on how soupy you want it.
- 1 cup corn kernels, frozen
- In a large pan over medium flame, heat olive oil. Add onions and saute until translucent and slightly browned. Add the bell peppers and zucchini and cook for four or five minutes, until they begin to soften. Add garlic, jalapeno and all of the spices into the cooking vegetables. Cook for two minutes.
2) Deglaze the pan by adding one cup of beer to the hot pan and scraping the bits off the bottom of the pan. There’s lots of flavor there.
3) Once the beer has stopped sizzling, add the barbecue sauce, beans, diced tomatoes and vegetable stock. Bring to a low boil and cook for about 15 minutes. Add the frozen corn and cook for another 5 minutes. Serve warm topped with pepper jack cheese. This chili is delicious the next day… and the day after that too. Lasts up to six days.
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