Veggie Veggie Chili

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Ongeveer 1 min

2. 2

   Add the chopped onion, celery, green bell pepper, and mushrooms to the pot. Sauté for 8-10 minutes until the vegetables have softened.

   Ongeveer 10 min

   Tip van de kok: Don't rush this step; building a flavorful base is key to a good chili.

3. 3

   Stir in the minced garlic and chopped jalapeño and cook for about 1 minute until fragrant.

   Ongeveer 1 min

4. 4

   Add the chili powder and stir to coat the vegetables. Cook for another 30 seconds to toast the spice.

   Ongeveer 1 min

5. 5

   Pour in the beer and optional hot sauce, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

   Ongeveer 3 min

   Tip van de kok: Use a gluten-free beer if you need to make the recipe gluten-free.

6. 6

   Let the mixture simmer for about 10 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.

   Ongeveer 10 min

7. 7

   Add the rinsed and drained kidney beans, pinto beans, black beans, and chickpeas to the pot.

   Ongeveer 1 min

   Tip van de kok: Rinsing canned beans removes excess sodium and starchy liquid.

8. 8

   Add the diced tomatoes, tomato purée, tomato paste, zucchini, yellow squash, and water. Stir everything together until well combined.

   Ongeveer 3 min

9. 9

   Bring the chili to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, stirring occasionally to prevent sticking.

   Ongeveer 1 uur

   Tip van de kok: A longer simmer time will result in a deeper, more developed flavor.

10. 10

    Stir in the salt and black pepper. Taste and adjust seasoning as needed before serving.

    Ongeveer 1 min