As you may know, CAA has their 2nd Annual Vegan Chili Cook-Off coming up in two weeks. At this very moment, I am dining on some pretty phenomenal chili. I am sad to be missing out on this cook-off, because I have the winning chili recipe. Rather than hoard this recipe to myself, I am going to share it with you all. What would really make life great is if one of you carried this recipe on to the cook-off, in my honor 🙂 This chili recipe is a classic; combining some heat, some beer and a whole lot of deliciousness.
If you have any questions about the recipe, just holler! (original recipe from Rachel Ray, I just de-meated it)
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- Meatless chorizo, chopped (I used Trader Joe’s brand of chorizo)
- 3 tablespoons chili powder (might want to moderate this a bit, I used 2 tbls and it was pretty hot)
- 1 tablespoon ground cumin
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 red bell pepper, chopped
- 1 (15-ounce) can red beans, drained
- 1 (15-ounce) can black beans, drained
- 1 bottle beer
- 1 (28-ounce) can diced fire roasted tomatoes
Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil. Add the onions, garlic, and peppers; season with chili powder and cumin cook 5 to 6 minutes. Add chorizo and both cans of beans, cook for about 2 minutes. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat through. Season the chili with salt, to taste, and reduce heat to low.