Double Chocolate Stout Vegetarian Chili

I know there are some vegetarians and vegans out there that are really big on craft beer, so I wanted to share this recipe from Cathy Elton for Vegetarian Chili made with Chocolate Stout on Craftbeer.com. After reading her recipe and write-up, I knew we had a winner here. And being from Texas, this would normally be treasonous to even post a recipe such as this, but hey I am an open kind of guy that is out to please every palette with the best of craft beer and food. Enjoy!

Cathy shares this recipe for veggie-friendly chili made with your favorite Chocolate Stout. This heart-healthy chili is perfect for the colder months and is great to freeze for an easy weeknight meal.

Ingredients:

• 1 3/4 cups Pinto (Sangre de Toro or Rio Zape) beans, soaked overnight or quick-soaked
• 2 links Field Roast chipotle vegetarian sausages, crumbled
• 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil
• 1 large green bell pepper diced
• 1 large yellow or white onion, diced
• 3 large cloves garlic, minced
• 2 tablespoons ancho chile powder
• 2 tablespoons hot or mild New Mexico chile powder
• 2 teaspoons chipotle powder
• ½ teaspoon cayenne pepper
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1½ teaspoons dried Mexican oregano
• 3/4 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 26-oz carton Pomi chopped tomatoes or Muir Glen canned crushed tomatoes*
• 12-ounce bottle chocolate stout beer
• 1 tablespoon instant espresso powder
• 2 teaspoons molasses (or substitute brown sugar)
• 1½ ounces bittersweet chocolate, chopped
• 1 tablespoon freshly-squeezed lime juice
• Cooked brown rice (optional)

Directions:

Drain the soaked beans, then place in a large saucepan and cover well with fresh cold water. Bring to a boil, reduce heat and simmer until tender, about 1 hour, adding water as necessary. Let them sit until you’re ready to use them, then drain, reserving the cooking liquid. Heat a teaspoon of oil on medium-high heat in a large, heavy-bottomed pot. Add the crumbled vegetarian sausages and cook for 3 minutes, stirring a few times (it will stick; it’s ok). Remove to a plate. Heat the remaining oil on medium heat in the same pot. Add the onions, garlic and peppers. Cook for 8 minutes, stirring frequently and scraping the bottom of the pot to incorporate the sausage remnants that stuck to the pan. Add the tomato paste, chili powders, cumin, coriander, oregano, salt and pepper. Cook for 3-4 minutes, stirring frequently. Add the tomatoes, beer, espresso powder and brown sugar or molasses. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the reserved vegetarian sausage and beans and simmer very gently for 10 minutes. If the chili seems much too thick, add a little of the bean cooking liquid. Stir in chocolate and lime and turn off the heat.

Serve on cooked brown rice with your toppings of choice, or refrigerate and serve the next day, when it’s even better.

Toppings: Avocado, red onions, cilantro, yogurt or sour cream (soy or regular)

* I recommend Pomi tomatoes in tetra packs, or Muir Glen tomatoes, as their cans no longer contain BPA.