Vegetarian chili I just made up right now but is probably great
- 1 red bell pepper
- 1 green bell pepper
- 1 tbsp red New Mexican chile powder*
- 1 tsp cumin (4 tsp chili powder can be substituted for New Mexican chile powder and cumin)
- 1 tsp oregano (Mexican if you have it)
- 1/2 tsp black pepper
- 1 12-oz bottle or can of beer (Negra Modelo or Dos Equis amber would be good)
- 1-2 cups corn (frozen or canned, amount depends on how much you love corn)
- 2 14.5-oz cans diced tomatoes, undrained
- 1 small can tomato paste
- 2 cans beans (whatever you like, I like black beans), rinsed and drained
- In a large pot (cast-iron Dutch oven would be awesome), saute bell pepper in olive oil over medium-high heat until it begins to char a little.**
- Add chile powder, cumin, oregano, and pepper and saute for 30 seconds, stirring constantly.
- Add beer, bring to a boil, scraping pan to get up any browned bits.
- Add remaining ingredients. Bring to a boil, then simmer, covered, for 30 minutes.
Serve with whatever toppings you like, and corn bread. (This corn bread is awesome and can be made in an 8-inch square pan if you do not have a skillet.)
*I get my N.M. chile powder from Diaz Farms, there is both medium and hot red chile powder.
** If you want onions and garlic, I'd add 1 diced medium onion and 2 minced garlic cloves here along with the peppers.