Vegetarian Chipotle and Chocolate Stout ChiliBy What Would Cathy Eat?
- Recipe TypeEntree
- Prep Time1 hour
Cathy shares this recipe for veggie-friendly chili made with your favorite chocolate stout. This heart-healthy chili is perfect for the colder months and is great to freeze for an easy weeknight meal.
- 1 3/4 cups Pinto (Sangre de Toro or Rio Zape) beans, soaked overnight or quick-soaked
- 2 links Field Roast chipotle vegetarian sausages, crumbled
- 1 tsp + 1 Tbsp extra virgin olive oil or organic canola oil
- 1 large green bell pepper diced
- 1 large yellow or white onion, diced
- 3 large cloves garlic, minced
- 2 tsp ancho chile powder
- 2 tsp hot or mild New Mexico chile powder
- 2 tsp chipotle powder
- 1/2 tsp cayenne pepper
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 1/2 tsp dried Mexican oregano
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 Tbsp tomato paste
- 1 26-oz. carton Pomi chopped tomatoes or Muir Glen canned crushed tomatoes
- 1 12-oz. bottle Chocolate Stout
- 1 Tbsp instant espresso powder
- 2 tsp molasses (or substitute brown sugar)
- 1 1/2-oz. bittersweet chocolate, chopped
- 1 Tbsp freshly-squeezed lime juice
- Cooked brown rice (optional)
- Toppings: Avocado, red onions, cilantro, yogurt or sour cream (soy or regular)
- To make this chocolate stout chili, drain the soaked beans, then place in a large saucepan and cover well with fresh cold water.
- Bring to a boil, reduce heat and simmer until tender, about 1 hour, adding water as necessary. Let them sit until you’re ready to use them, then drain, reserving the cooking liquid.
- Heat a teaspoon of oil on medium-high heat in a large, heavy-bottomed pot. Add the crumbled vegetarian sausages and cook for 3 minutes, stirring a few times (it will stick; it’s ok). Remove to a plate.
- Heat the remaining oil on medium heat in the same pot. Add the onions, garlic and peppers. Cook for 8 minutes, stirring frequently and scraping the bottom of the pot to incorporate the sausage remnants that stuck to the pan.
- Add the tomato paste, chili powders, cumin, coriander, oregano, salt and pepper. Cook for 3-4 minutes, stirring frequently.
- Add the tomatoes, chocolate stout, espresso powder and brown sugar or molasses. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the reserved vegetarian sausage and beans and simmer very gently for 10 minutes. If the chili seems much too thick, add a little of the bean cooking liquid. Stir in chocolate and lime and turn off the heat.
- Serve on cooked brown rice with your toppings of choice, or refrigerate and serve the next day, when it’s even better.