Chocolate Stout Beer Vegetarian Chili
I have been shaving dark chocolate into my chili for quite some time. It adds a rich dark undertone and depth of flavor. I also quite like the pungent bitter hit from beer in chili. So when I stumbled upon chocolate stout beer I thought it was indeed the perfect double duty magic that would elevate my vegetarian chili to another dimension.
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 large white onion, chopped
- 1 large green pepper, chopped
- 1 large red pepper, chopped
- 1 large orange pepper, chopped
- 1 jalapeño, seeded and choped
- 8 cloves of garlic, chopped
- 1 15 oz. can of black beans, drained and rinsed
- 1 15 oz can of kidney beans, drained and rinsed
- 1 15 oz can of garbanzo beans, drained and rinsed
- 3 tablespoon ground cumin
- 1 tablespoon coriander
- 1 tablespoon garlic powder
- 1 teaspoon mexican oregano
- 1/4 teaspoon cayenne pepper
- 1 tablespoon spanish smoked paprika
- 1 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 1 cup chocolate stout
- 1 28 oz. can of fire roasted crushed tomatoes
- 1 28 oz can of fire roasted diced tomatoes
- 2 chipotle pepper in adobo, chopped
- 1 tablespoon adobe sauce (from pepper above)
- fresh chopped cilantro
- fresh diced avocado
Directions
- In a large pot on medium high heat saute onions, peppers, and garlic in extra virgin olive oil for 5-7 minutes (until tender, but not mushy)
- Add all of the beans and dry seasoning. Stir to coat and cook for 5 minutes
- Add chocolate stout and stir to combine, cook off alcohol. This should take about 4-5 minutes.
- Add the tomatoes, chipolte pepper and adobo sauce, stir.
- Partially cover, reduce heat to low, and allow to simmer for an hour. Stirring frequently.
- Serve in bowls with chopped fresh cilantro and sliced avocado.
