- makes 5 large servings!
- yummy chili
- 1/2 large, flat red onion – 1 cup diced
- 2 cloves garlic
- 1 jar of salsa – SPICY
- 2 cans of black beans, drained and rinsed
- 1 1/2 cans of sweet corn, drained and rinsed
- 1 can of tomato paste
- 1 tsp salt
- 1 red bell peppers – diced
- 1 green bell pepper – diced
- 2 celery stalks – diced
- 1 bottle of vegan stout beer
- 1 dried adobe chile
- 1 Tbsp ground cumin
- 1 tsp ground ginger
- 1 tsp paprika
- 1 lime
- 1 sliced, ripe avocado
- lime wild rice
- 2 cups dry rice
- 3 1/2 cups vegetable broth
- 1 bay leaf
- 1/2 tsp salt
- 1 lime
Here I stand, with a chili bowl in hand. As the temperature continues to drop, I draw closer and closer to the warmest device in my apartment: the stove. That thing creates wonders. God bless indoor heating, but honestly, nothing warms me up right like a steaming bowl of hearty chili, right off the stove.
I’m quite the sucker for chili. Along with the flavorful spices, the ingredients do your body good. The red bell peppers pack a punch of Vitamin C, and the black beans give a great dose of fiber. Two things I know I need more of in the winter-time, what with colds and the flu going around.
The beer, although not part of the health club, is a fun addition to toss in – especially when soaked with dried adobe chile. I’ve never cooked with beer and adobe before, but it lends a darker, more complex flavor to this chili. I highly recommend it.
And did I mention you pretty much throw this in a pot, and let the ingredients mingle amongst themselves? Easy to make, and it makes a lot. Perfect for game day parties…or just a huge dinner for two.
1. Whilst the rice is a-cookin’, we’ll make the chili. In a medium-sized pot, bring the salt, bay leaf, and vegetable broth to boil over high heat. Pour in rice and lower heat to a simmer. Cover and cook for 40 minutes, or until the water is absorbed and the rice is fluffy. Roll the limes under your hands on a counter several times (to loosen up the juices). Cut one in half and squeeze everything sans seeds into the rice. Stir until the juice is well mixed, and salt to taste. (Might require a lot of taste-testing…I’m just saying.) Cover and set aside.
2. In a cast-iron skillet, saute the diced onions and minced garlic for 7 minutes, keeping them moist with water. Cover and set aside.
3. In a small bowl, (I got this idea from Food52′s Chili Gumbo,) soak the adobe chili in the beer. Mmm.
4. Combine the salsa, beans, corn, bell peppers, celery, and spices in a large pot. Bring to a boil over high heat, then reduce to a simmer. Mix in the sautéed onions and garlic, then the beer. Cook until vegetables are tender, or 20 minutes. Cut the remaining lime in half, remove seeds, and squeeze the juice (and any lucky pulp) into the pot. Stir until evenly mixed, and taste test. Constantly taste test.
5. Thinly slice the avocado length-wise, and place on the side. Scoop a cup of warm rice into a bowl, and heartily serve the chili on top. Enjoy, friends!