Mellow Vegetarian Chili

 

vegetarian chili with carrots, black beans, poblano peppers, topped with cheddar cheese and pickled jalapenos

It’s mellow because most of my customers don’t want things to be “too spicy”.  It’s vegetarian but doesn’t have a ton of  beans because as I have noted before, I don’t like that many beans.  It works.  There is enough layered spices and different kinds of not so hot peppers to add flavor. Thick and satisfying without being filling.  Garnish it up with whatever you like: shredded cheddar, sour cream, cilantro, avocado, crushed tortilla chips and if you want to add the spice like I do, add a heaping helping of pickled jalapenos.  

Mellow Vegetarian Chili

2 poblano peppers

2 tablespoons vegetable oil

3 garlic cloves, minced

1 medium sized onion, chopped

salt and pepper

1 bunch scallions, chopped

1 red pepper, diced

1 cup chopped carrots

1 cup chopped celery

1 cup chopped mushrooms

3/4 cup black or green olives, chopped

2 tablespoons olive juice

1  14.5 oz. can diced tomotoes

1  4 oz. can mild green chilis

1  32 oz. can tomato puree

1 small can tomato paste

1  15 oz. can black beans, rinsed and drained

1  12 oz. can lager ( I used Coors Light)

1 cup vegetable broth

1/2 teaspoon cumin

1 pinch cayenne pepper

2 tablespoons chili powder

 

Blacken skins of poblano peppers under a broiler or directly on the flame of a gas stove burner.  Place peppers in a bowl and cover tightly with plastic wrap.  Let rest for 15 minutes.  Remove and scrape off  charred skin.  Remove stem and seeds from peppers and chop.  Set aside.

Heat oil in a large soup pot over medium high heat.  Add garlic and onions.  Season with salt and pepper.  Heat until onions begin to soften, about 5 minutes.  Add poblano peppers, scallions, red pepper, carrots and celery.  Continue to cook until red pepper, carrots and celery are crisp/tender.  Season with salt and pepper.  Add mushrooms, olives and olive juice (from jar).  Cook for 5 minutes.  Add all remaining ingredients and stir well to combine.  Bring chili to a boil and reduce heat to low.  Simmer uncovered for one hour.

Serve with shredded cheddar cheese, sour cream, tortilla chips, lime wedges, jalapeno slices or whatever makes you happy.

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