How To Make Healthy Vegetarian Bean Chili

how to make healthy grilled chicken picnic sandwich easy recipe.

For the 2 weeks between January 10 and February 13, I'm adopting a completely vegan lifestyle. Every day I'm going to be up to date with my progress log entry and a recipe. For the latest posts, check here!

INGREDIENTS:

3 whole fresh sweet peppers as Costeño, New Mexico, or Choricero, stems and seeds removed
 
2 small peppers as Arbol or Cascabel, stems and seeds removed (optional)
 
3 any rich fruity Ancho chilies as, mulatto, Negro, or Pasilla, stems and seeds removed
 
1 quart water
 
2 whole chipotle peppers in adobo sauce 2 tablespoons of sauce Can
 
2 (14 ounce) cans chickpeas
 
1 (28 oz) can whole tomatoes in juice
 
2 tablespoons vegetable oil
 
1 large onion, finely diced
 
3 cloves garlic, grated on a Microplane grater
 
1 1/2 tablespoons cumin
 
2 teaspoons dried oregano
 
Soy sauce 1 tablespoon
 
1 tsp marmite or vegemite
 
2 (14 ounce) cans of dark red kidney beans, drained, liquid reserved separately
 
2 tablespoons of vodka or bourbon
 
Salt
 
2-3 tablespoons masa

DIRECTION:

Combine all the peppers in a medium saucepan and water. Simmer over medium-high heat until peppers are completely tender, about 15 minutes. Drain the chiles, reserving water separately. Transfer the chiles to a blender or hand blender cup. Add chipotle and salsa. 

Blend until completely smooth. Drain the beans, reserving the liquid from the can with water chile reserved. Transfer chickpeas to a food processor and pulse until just chopped, about three pulses of 1 second. 

Set aside. Drain tomatoes, reserving the liquid from the can along with the chili mixture of water / garbanzo reserved. Roughly chop the tomatoes into 1/4 inch pieces approximate. 

Add to chile / garbanzo / water mixture tomato. Heat oil in a large pot or Dutch oven over medium-high heat until glossy. Add onion and cook, stirring frequently, until soft but not browned, about 4 minutes. 

Add garlic, cumin and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add the pureed peppers, soy sauce and Marmite and cook, stirring constantly, until fragrant, about 30 seconds. Add chile / garbanzo / water mixture reserved tomato and stir to combine. Add the chopped chickpeas and beans. Stir to combine.

If the grains are sticking by the top, add reserved bean liquid until just submerged. Bring to a boil over high heat, reduce to a simmer naked, and cook, stirring occasionally, until thick and rich, about 1 1/2 hours, adding more reserved bean liquid necessary if the chili becomes too thick or sticks to the bottom of the pan.When cooked, add vodka or whiskey and stir to combine. 

Season to taste with salt and whisk in mass in a slow, steady stream until the desired thickness is reached. For best results, allow to cool chili and refrigerate at least overnight and up to a week.

SERVE..^^

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