Sweet and Spicy Vegetarian Chili
This vegetarian chilli recipe uses barley malt to provide a smoky, beer-like sweetness instead of refined sugar, creating a delicious contrast with the spices and green chillies. It's packed with beans, corn, and tomatoes, simmered to a rich consistency. The dish is finished with traditional garnishes like avocado, cheese, and sour cream. It takes about 50 minutes to prepare and yields eight generous servings.
Ingredients
- 2 teaspoons canola oil
- 2 onions, finely chopped
- 1 orange bell pepper, chopped
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 bay leaf
- 1 (4 1/2 ounce) can diced green chilies
- 1 teaspoon salt (optional)
- 3/4 cup vegetable broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (14 1/2 ounce) can kidney beans, undrained
- 1 (14 1/2 ounce) can black beans, undrained
- 1 cup frozen corn
- 1 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons barley malt
- 1/2 tablespoon unsweetened cocoa
- black pepper, to taste
- cubed avocado, for garnish
- grated monterey jack cheese or cheddar cheese, for garnish
- sour cream, for garnish
Method
- Warm the canola oil in a large stockpot or saucepan.
- Place the finely chopped onions, orange bell pepper, and minced garlic into the pot.
- Cook the vegetables until the onion turns translucent, about 5 minutes.
- Introduce the chili powder, cumin, oregano, bay leaf, diced green chillies, and optional salt.
- Mix everything to ensure the vegetables are well coated with the spices.
- Pour in the vegetable broth, the canned tomatoes, the kidney and black beans with their liquids, and the frozen corn.
- Stir in the hot sauce, Worcestershire sauce, barley malt, unsweetened cocoa, and black pepper to taste.
- Allow the chilli to cook uncovered for at least 30 minutes, or until it thickens to your liking.
- Dish up the hot chilli and top with your choice of garnishes.
Nutrition (per serving)
Sodium400100 mg
Recipe details
CategoryPeppers
AuthorRoosie
