Vegetarian Bean Chili
Source: The Food Lab, page 265
28 fl oz chickpeas | Drain, saving the liquid Roughly chop in a food processor |
28 fl oz canned tomatoes 1 cup chile paste (from recipe) 2 chipotle chiles in adobo sauce | Add tomatoes with juice to chickpea liquid, breaking them up with hands Finely chop chipotles, add with chile paste |
2 tbsp oil 1 large onion | Finely dice the onion Heat oil in dutch oven Cook onions until softened but not brown, about 4 minutes |
3 medium cloves garlic 1.5 tbsp cumin 2 tsp dried oregano | Mince garlic Add all to the dutch oven, cook until fragrant, about 30 seconds |
1 tbsp soy sauce 1 tsp Marmite | Add to dutch oven, cook 30 seconds |
Add tomato mixture to dutch oven | |
28 fl oz red kidney beans | Drain kidney beans, keeping liquid Add chickpeas and kidney beans to dutch oven Add kidney bean liquid as necessary |
Boil, then simmer stirring occasionally, about 1.5 hours. | |
2 tbsp vodka, bourbon, tequila, or Cognac kosher salt 3 tbsp instant cornmeal | Add liquor and season to taste Whisk in cornmeal until desired thickness is reached |
cheddar cheese sour cream chopped onions scallions jalapeños avocado cilantro | Serve with whichever garnishes are desired |