Today's weather, with its sunny overtones and chilly nuances, felt like chili and beer. The following experimental recipe, consisting of beans, vegetables and a balanced mixture of slightly exotic spices, resulted in the perfect seasonal dish on a cool fall day. I look forward to further enchanting fall and winter creations, influenced by the weather and seasonal produce. Enjoy a bowl of my following SLO fusion with friends and family, served with your favorite beer.
SLO Vegan* Chili
1 - 15 ounce can black beans
1 - 15 ounce can chili beans in sauce (or use Ranch Style beans)
1 - 28 ounce can crushed tomotoes
2 tablespoons grapeseed oil (or extra virgin olive oil)
1/2 bottle of your favorite beer
1 large onion
5 cloves garlic
1 large red bell pepper
1 medium-sized halapeno
1/2 teaspoon cinammon
3/4 teaspoon cumin (I bought SLOCAL: The Spice Hunter)
1 teaspoon oregano
1 teaspoon sweet paprika (The Spice Hunter)
1 tablespoon chili powder
Red pepper flakes to taste
Salt & pepper to taste
*Vegan = no animal products
I had every intention of making this chili with ground beef, but life doesn't always work out the way we plan. Feel free to brown 1/2 pound lean ground beef with the veggies for extra flavor and protein.
Chop veggies. Heat a large pot with oil over medium heat, add vegetables and stir with salt & pepper and all spices. Open a bottle of beer and sip frequently. Sweat veggies for about 15 - 20 minutes. Your kitchen should be fragrant by now, your bottle of beer half gone. Add remaining beer to veggies, stirring frequently to remove the cooked, tasty bits of spices adhering to the bottom of the pan. Meanwhile, open cans of beans and crushed tomoatoes. Dump into veggie and spice mixture. Stir, cover with lid, and simmer for as long as possible to let flavors meld—at least 2 hours if possible.
Serves 2 - 4. Consider serving cornbread on the side. And don't forget your favorite beer.
All Text and Photos Copyright © 2009 by Elizabeth in SLO. All Rights Reserved.