Tuesday, October 9, 2012

the chili diaries, part 5.

veggie chili
recipe adapted from joy the baker
3 tB olive oil
1 sweet onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
3 garlic cloves, diced
1 large jalapeno pepper, seeds removed and diced
1 cup of beer
3 heaping tBs. of steak seasoning
2 heaping tBs. of chili powder
1 tB. cumin
1 ts. coriander
1/3 cup barbecue sauce
1 can black beans
1 can kidney beans
1 can garbanzo beans
2 cans of fire-roasted tomatoes
2 cups vegetable stock 
1 cup frozen corn

heat olive oil over medium heat, add onions and saute until translucent. then add bell peppers and zucchini. let cook until they begin to soften and add garlic, jalapeno and all of the spices. stir and cook for a couple minutes. add one cup of beer to deglaze the pan. next add the barbecue sauce, beans, tomatoes, and vegetable stock. slowly bring to a boil and cook for about 30 minutes. add the frozen corn and cook for another 5 miniutes.  serve warm topped with cheese or nothing at all.

gf-heads use gf beer by redbridge and gf stock
veg-heads unite!

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