This recipe by Patrick Mullen is another great vegan chili recipe from our annual cook-off! This chili takes it to the next level by adding a variety of peppers and chilies and a surprising ingredient: chocolate!
Serves 6-8 people.
- 1 cup dried pinto beans (soaked)
- 1 cup dried kidney beans (soaked)
- 2 links Field Roast Chipotle sausages
- olive oil as needed
- 1 large yellow or white onion, diced
- 3 large cloves garlic, minced
- 2 tablespoons ancho chile powder
- 2 tablespoons mild New Mexico chili powder
- 2 chipotle peppers
- 1 habanero pepper
- 1 Anaheim pepper
- 1 poblano pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons oregano
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons tomato paste
- 1 26-oz can fire roasted tomatoes
- 1/2 can Surly Coffee Bender (or 16oz of any coffee beer or chocolate stout) PLUS another 1/4 for later
- 2 teaspoons brown sugar
- 1 tablespoon freshly-squeezed lime juice
- 1/4 cup Ghiradelli semi-sweet choc chips (make sure you get the vegan ones, some versions of this brand are NOT vegan)
- 1/8 cup white onion, diced
- 1/4 7 oz. can chipotle chilies in adobo sauce
- 1 clove garlic, minced
- salt/pepper to taste
- 1/2 teaspoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon agave nectar
- a little of the can of beer (optional)
- Preheat the oven to 500 degrees F.
- Soak beans for 1 hour in water (make sure you have a few inches of extra water) AND 1/2 of the beer.
- Chop all of your peppers, garlic, onion, etc.
- Roast your fresh peppers for about 10 minutes. Once they are blackened, remove them from the oven and peel the blackened skin away. Chop into small pieces.
- Move the beans to heat and bring them to a boil, then reduce to a simmer for about 15 minutes.
- In another pot (make sure it's big), sauté your onions first and then your garlic. Once they're almost done, add your spices (chili powder, cayenne, cumin, pepper, coriander, oregano, salt, pepper). Follow with your roasted peppers and mix them in.
- Drain your beans and add to pan with onions.
- Add your tomatoes, tomato paste, all of your seasonings and the rest of your beer into the same pan.
- Simmer for about 20-30 minutes (that will depend on how tender your beans are, test them!).
- At the same time as the above, in a separate pan, make your mole. Get your onions sautéed in a small pan with some oil (it's okay to go heavy on the oil).
- Start chopping the canned chipotle peppers to small pieces. Add to pan for mole.
- Once the chipotle peppers are warm, add your garlic. Once those are sautéed, add all of your other ingredients for the mole and keep it on very low heat. Add some adobo sauce from the chipotle peppers. Stir constantly and keep very low heat for about 15 minutes. No harm done if you simmer for longer or let sit for a while.
- Once you're about 10 minutes from completion, break up sausage and add about 2 teaspoons of oil to a pan and brown your sausage. It's okay to let it get a little black in some areas.
- Add sausage to chili about 5 minutes away from chili completion.
- Finish with lime juice.
Serve with avocado or your favorite creamy sauce!
Patrick would also like to thank his awesome teammates, Naomi Osborn and Ross Stangler, for helping secure the 3rd place spot at the chili cook-off!