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Author Notes: Rich & Hearty chili... without the meat! —The Earthfood Experiment
- 1 Large Onion - Diced
- 2 Cloves Minced Garlic
- 2 tablespoons Olive Oil
- 1 cup Guinness Extra Stout
- 28 ounces Can Whole Tomatoes
- 2 tablespoons Chili Powder
- 1 tablespoon Cumin
- 28 ounces Can Black Beans
- 2 Peeled and Diced Sweet Potatoes
- 3 Red Bell Peppers
- 2 Jalapenos
- 1 Can Fire Roasted Tomatoes
- 6 Corn Tortillas
- Sliced Jalapenos to Garnish
- Cut bell peppers in half and place on a baking sheet along with whole jalapenos. Drizzle with olive oil and bake in a 400 degree oven for 30 minutes.
- Meanwhile, Saute' 1 large diced onion and 2 cloves of garlic in a couple Tablespoons of olive oil until caramel-y brown. About 10 minutes. De-glaze your pan with 1 Cup of Guinness.
- Add a 28 oz can of whole tomatoes and break up with the back of a large wooden spoon. Fill your can up with water and add that too.
- Stir in 2 palmfuls (about 2 T) of chili powder, 1 palmful (about 1 T) of cumin, 2 T. tomato paste, a 28oz can of black beans, and 2 peeled and diced sweet potatoes.
- Bring to boil, reduce heat & simmer uncovered for about 25 -30 minutes or until potatoes are soft and sauce is thickened.
- When peppers are done roasting, remove from heat and let cool. Lower oven to 350 degrees. Slice tortillas into strips (I like to do this with a pizza cutter), place on baking sheet, brush with olive oil, season with salt, and bake for 15 minutes.
- Remove charred skin from peppers and dice. When Sweet Potatoes are tender add the roasted peppers and a can of fire roasted tomatoes. Heat through.
- Garnish with chopped Cilantro, more sliced jalapenos, and crunchy tortilla strips. Put in Face!!
- This recipe was entered in the contest for Your Best Chili