How to Make Vegetarian Chili

This chili has such rich flavor that it will fool any nonvegetarian. Serves six.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 1 1/2 tbsp. olive oil
• 1 large green bell pepper - stemmed, seeded and roughly chopped
• 1 large red bell pepper - stemmed, seeded and roughly chopped
• 1 large yellow onion - peeled and roughly chopped
• 3 garlic cloves - peeled and finely chopped
• 1 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano - crumbled between fingers
• 1 tsp. ground coriander
• 1 tsp. sweet paprika
• 1 1/2 tbsp. hot New Mexico chili powder
• 1 tsp. freshly cracked black pepper
• 2 (1-lb. each) cans plum tomatoes
• 4 oz. tomato sauce
• 1 bottle dark Mexican beer
• 1 (15-oz.) can pinto beans - drained
• 1 (15-oz.) can kidney beans - drained
• salt
• Groceries
• Chef's Knives
• Cooking Pots
• Cutting Boards
• Scissors

1. Heat the oil in a stock pot over medium heat.

2. Add the bell peppers, onion and garlic. Cook, stirring occasionally, until the onion is translucent and the peppers start to soften.

3. Add the cumin, oregano, coriander, paprika, chili powder and pepper and cook for a minute.

4. Place the tomatoes and their juice in a large bowl. Crush with your fingers or cut them with kitchen scissors until they're in chunks.

5. Add the tomato sauce, beer and tomatoes with their juice to the pot. Raise the heat to high and bring to a boil.

6. Add the beans and salt, reduce the heat to low and cover.

7. Let simmer for an hour.

8. Remove from heat and taste for seasoning and texture.

9. Add salt and more black pepper to taste.

Tips & Warnings

• If the chili seems too soupy, raise the heat and cook uncovered until it thickens up.