Suzie's Farm delivers greens galore every week, and has stocked our cabinet with a subtle rainbow of dried beans and winter squash. Hearty Vegan Meals for Monster Appetites has been a terrific resource for rounding up ideas for squash and beans and fresh greens, plus herbs and peppers from our own backyard garden. This Chocolate Stout Chili layers on complex flavors topped with Smoky Creamy Almond Sauce from the Recipe Renovator, and a bright handful of chopped cilantro. Oh, and I made a batch of corn tortillas following the tips in Viva Vegan, with help from my trusty aluminum tortilla press from the local Latin grocery store. Being in San Diego has it's advantages!
Chocolate Stout Chili
adapted from Celine Steen and Joni Marie Newman
1/3 cup chopped onion
1 bell pepper, seeded and diced
2 large cloves garlic
1 jalapeno, cored, seeded, diced
2 tablespoons unsweetened cocoa powder
2 tablespoons chili powder
1.5 teaspoons ground cumin
1.5 teaspoons dried oregano
1/2 teaspoon cayenne pepper, to taste
2 tablespoons tomato paste
1 can (15 ounces) fire-roasted tomatoes, with juice
4 ounces roasted green chiles
12 ounces vegan stout beer (or water or veg broth)
3-and-1/3 cups cooked red beans
Soften onion, bell pepper and garlic in a little water until tender. Add jalapeno and seasonings, cook another minute or so. Add tomato paste, tomatoes, chiles and beer. Bring to a boil. Reduce heat to medium and cook another 15 minutes. Add beans and simmer another 15 minutes, until thickened.
Next up: Cabbage, carrots, fennel and butternut squash make a gorgeous Po' Boy sandwich. Picture and recipe coming soon!
