Thanks VT, for the awesome picture.
This is a recipe from Vegetarian Times' March 2009 issue. It's delicious! I make up a pot and then I use leftovers for such things as burritos and baked potatoes. The original recipe called for canned chipotle chiles, but I can never use those things fast enough (I'm told you can freeze them... I just hate freezer food though) so I substituted Chipotle Tabasco sauce. The key to keeping this recipe vegan is to make sure you use a vegan beer. VT suggests New Belgium 1554, but I often use local vegan microbrews for cooking. Vegan beer lists are available online if you'd like to check on your preferred brands.
Black Bean Chili with Dark Ale:
2 Tb. olive oil
2 Tb. cumin
1 onion, finely chopped
1 red pepper, finely chopped
1 Tb. minced garlic
1 Tb. Chipotle Tabasco sauce
2 (14-oz) cans black beans, rinsed and drained
24 oz. dark beer
1 (14-oz) can diced tomatoes
3/4 c. fresh or frozen corn
1. Heat oil in 3-qt. saucepan over medium heat. Saute onions, bell pepper, and garlic about 5-7 minutes or until soft. Add cumin and cook for 1 minute more or until fragrant.
2. Stir in Tabasco sauce, beans, beer, tomatoes, and corn. Bring chili to a boil. Reduce heat and simmer, uncovered, 45 minutes, or until thick.
Let it simmer the whole time. This really helps get it thick enough and helps to balance the flavors. Enjoy!
To take a look at the original recipe, please click here.