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.
And elevate it does. This is a crowd pleasing chili. Meat eaters included. It is a staple in my house, and my most requested recipe. Top it with fresh avocado and cilantro, a dollop of sour cream and a sprinkle of cheddar cheese. Or just eat it as is, its perfectly suited for that as well.
As an added bonus it is quite easy to make! —Abra Pappa
extra virgin olive oil
large white onion, chopped
large green pepper, chopped
large red pepper, chopped
large orange pepper, chopped
jalapeño, seeded and choped
cloves of garlic, chopped
15 oz. can of black beans, drained and rinsed
15 oz can of kidney beans, drained and rinsed
15 oz can of garbanzo beans, drained and rinsed
spanish smoked paprika
1 1/2 teaspoons
28 oz. can of fire roasted crushed tomatoes
28 oz can of fire roasted diced tomatoes
chipotle pepper in adobo, chopped
adobe sauce (from pepper above)
fresh chopped cilantro
fresh diced avocado
In This Recipe
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.