Vegetarian Chili

You simply have to make this recipe! it is the best of the best!

don't believe me?




Well this is me with my TROPHY. I entered my vegetarian chili into my very first chili cook-off at the Science Museum of Virginia and won the people's choice award! I was so proud :):) 

A win for the vegetarians! 
(vegan and gluten free as well!... until you add the beer...or top it off with sour cream and cheese...)







Grant doesn't eat beans so when I make this I get to have it all to myself! and it usually takes me like two weeks to finish it. It lasts forever and seems to get tastier with each passing day because as the spices sink in, their full flavor comes out. This recipe makes about 10 servings. (12 cups technically) 

A lot of recipes on this blog are just estimates but this one has an exact recipe passed down from my grandmother! 

Here is the EXACT FAMILY RECIPE  

2 tbsp olive oil
1 1/2 cups chopped sweet pepper
1 cup chopped onion
3 cloves garlic, minced (or a heaping tablespoon or two of jarred, minced garlic)

2- 28oz cans diced tomatoes
3- 15oz cans beans (I use black, kidney and great northern)

1 tsp sugar
1 tsp oregeno 
1 1/2 tsp dried basil
1/2 tsp ground cumin
1 tsp ground allspice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp hot pepper sauce
3-4 tsp of chili powder
1/2 cup raisins
1/4 cup red wine vinegar
1 bay leaf

1 12oz bottle of dark beer
1/4 cup of cashew nuts
1 cup shredded cheese

Heat olive oil in 4-6 quart sauce pan. Add diced green pepper, onion and garlic. Cover and cook over medium heat for about 10 minute or until vegetables are tender, stirring occasionally. 

While the vegetables are cooking open your cans and drain and rinse the beans. Then in a large bowl combine the beans, tomatoes (undrained), raisins, vinegar, chili powder, sugar, basil, oregano, cumin, allspice, salt, pepper, hot sauce and the bay leaf. 

Once the vegetables are tender, mix the entire contents of the large bowl into the sauce pan with peppers, onions and garlic. Bring the mixture to a boil and pour in the beer. Then let it simmer uncovered for 30 minutes or to a desired consistency, stirring occasionally. Remove the bay leaf and stir in the cashews (we do this step last to preserve the crunchiness!)

And there is always room for variation! last time I made this I added a half a package of  organic soy chorizo from Trader Joes ($1.99) and it added some really nice spice and made it that much more filling. I like it with the chorizo but I also love how clean the recipe is without it. With or without, the chili is extra hearty and has a really robust and satisfying flavor.  I enjoy this hot OR cold or even as a dip for tortilla chips, but its really best served over rice with some cheese sprinkled on top, with a dollop of sour cream and a splash of hot sauce



As for cost effectiveness- look no further! This recipe makes TONS. I made it when we were out of food and out of money and I needed to provide myself with lunch and dinner for the week and had most of the ingredients already.  Most the spices you may already have in your pantry- and if not they are a worthwhile investment because they aren't weird ingredients that you won't use in other dishes. The bulk of the recipe is canned beans and tomatoes which adds up to about $4-5... The most expensive ingredients have to be the cashews and the beer. The beer isn't totally necessary- I barely notice when I skip this ingredient but the cashews are the best part and definitely worth it. 
Tip: if you buy them in the bulk nuts section of the grocery store it is very, very inexpensive to just get 1/4 of a cup. 
Another tip: "broken cashews" from Trader Joes are at least $2 cheaper than perfect, whole cashews for some reason ?????

Anyway, I hope you can join my family and the staff and guests of the Science Museum of Virginia in enjoying this recipe!