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Vegetarian Chili

Developed by the Silver Chef

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This is my version of a stick to your ribs chili great for any party. Even the most hard core carnivore will love this chili.
Serves:
12
Prep Time:
20 minutes
Cook Time:
25 minutes
Yield:
2 1/2 qts.

Ingredients:

  • 3 tablespoons:
    olive oil
  • 1 cup:
    onions, chopped
  • 3 cloves:
    garlic, minced
  • 1 large:
    sweet red pepper, diced
  • 1:
    medium jalapeño pepper, finely diced
  • 1 1/2 cups:
    celery, diced
  • 1 1/2 cups:
    carrots, diced
  • 1:
    medium sweet potato, peeled and diced
  • 1:
    medium zucchini, unpeeled and diced
  • 2 tablespoons:
    chili powder
  • 1 tablespoon:
    dried oregano
  • 1 tablespoon:
    cumin
  • 2 teaspoons:
    red or yellow curry powder
  • 1 (16-fluid ounce) bottle:
    guinness stout
  • 1 1/2 (28-ounce) cans:
    crushed tomatoes
  • 1 (16-ounce) can:
    red kidney beans, drained and rinsed
  • 1 1/2 cups:
    frozen corn, thawed
  • 1/3 cup:
    flat leaf parsley, chopped
  • 1/4 cup:
    fresh cilantro, chopped(optional)
  • salt and freshly ground black pepper, to taste

Directions:

  • 1:

    Heat oil in a dutch oven over moderate heat.

  • 2:

    Add onions and garlic and sauté until tender or until softened and golden.

  • 3:

    Stir in chili powder and cook 2 minutes longer.

  • 4:

    Add chopped vegetables and sauté, stirring frequently just until slightly softened.

  • 5:

    Add Guinness and tomatoes and bring to a boil.

  • 6:

    Reduce heat to medium low and add beans and corn.

  • 7:

    Cover and simmer, stirring occasionally for 25 minutes.

  • 8:

    Remove from heat and adjust salt and pepper to taste if necessary. Stir in parsley and cilantro (if using).

  • 9:

    Garnish with toppings of choice such as sour cream or Greek yogurt, shredded cheddar, diced avacado, chopped scallions.

  • 10:

    Serve with warm corn bread or if going gluten free, blue tortilla chips.