Wow everyone, thanks for all the birthday wishes :). I had an awesome weekend full of celebrations.
Today I have something very wonderful to share with you – a delicious vegetarian chili recipe. It all started last week when Angela posted about How To Roast Garlic.
I have one other secret ingredient that I like to add to chili … BEER! I stole this idea from a chicken chili recipe that I used to make back in college.
And I like to slip in some extra veggie power into the chili by adding carrots. The one thing in the kitchen that I detest the most is shredding carrots. It really drives me crazy. Honestly we haven’t had carrot muffins in like six months because mashing an over ripe banana is far easier in my books. I needed shredded carrots for a bunch of recipes I was making in addition to this chili so I pulled out the food processor. Shredded carrots in mere seconds!
And you need your regularly scheduled chili ingredients as well.
Life After Bagels Roasted Garlic and Beer Vegetarian Chili Recipe
- one can crushed tomatoes
- six roasted garlic cloves
- one red pepper
- one yellow pepper
- one small yellow onion
- 3 large carrots – shredded (or put them in the food processor like me!)
- 1 can of kidney beans
- 1 cup frozen corn
- 1 tablespoon chili powder
- 2 tablespoons cumin
- 1 1/2 teaspoons cinnamon
- 2 tablespoons olive oil
Roast garlic ahead of time so it can cool. Dice onions and peppers and shred carrots and set aside. In saucepan heat olive oil and once heated simmer onion for 2 minutes. Add diced red and green peppers and simmer for 2 minutes. Add carrots and simmer for an additional 2 minutes. Add beer and spices and simmer for 6 minutes. Now add tomatoes, corn and roasted garlic. Stir all together and cook on low for 1-2 hours. It tastes good after one hour but the longer it cooks the better the spices and veggies mingle together :).
Do you have any “secret” chili ingredients? Have you ever used beer in soups or stews or chili?