Dragon's Breath Vegan Chili
I would like to share my new favorite vegan chili recipe. It’s perfect for watching football games with a crowd since it’s a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten-free if you choose your toppings carefully. I transformed this recipe by altering my favorite, very meaty chili...
Ingredients
- 1/4 cup water for vegetalbe saute
- 3 Anaheim chills roasted, peeled, chopped
- 3 poblano chills roasted, peeled, chopped
- 2 red bell peppers diced
- 2 jalapenos chills minced
- 2 yellow onions diced
- 1 head garlic minced
- 4 cups of mixed vegetables (example: corn peas, carrots, and green beans)
- 3 tablespoons chili powder
- 2 teaspoons Cayenne Pepper
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons hot or smoked paprika
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 cups tomato sauce
- 1 cup tomato paste
- 12 ounces lager beer
- 1 cup vegetable stock
- Two 15.5-ounce cans kidney beans with juice
- Two 15.5-ounce cans pinto beans with juice
Instructions
- Add the water to a large stockpot over high heat. Add the Anaheim chills, poblano chills, red bell peppers, and jalapeno chills and onions, and cook until caramelized, about 5 minutes.
- Add the garlic and sauté 1 minute longer.
- Add the mixed vegetables, chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
- Add the tomato sauce and paste, and stir to caramelize about 2 minutes.
- Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
Notes
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
I further altered to make it vegan. RS
