Directions
Yields: 4 Servings
Instructions:
Roast all chilies till charred and place in medium bowl and sweat for a few minutes. Peel and seed peppers and chop passillas into a small dice. Puree the roasted and seeded Red Bell pepper with tomatoes and water in a blender. Coat bottom of Large Pot with oil and sauté onions on medium heat till soft about 10 minutes and add 1 to 2 roasted, peeled and seeded passila chile(s) chopped. Add spices, and garlic then sauté till it is just slightly cooked. Add drained Beans, pureed Bell Pepper & Tomatoes, water and stir till hot over medium heat for about 15 to 20 minutes. Add frozen corn and lime zest, (optional beer ) then simmer for about 10 to 15 more minutes. Add salt and sugar to taste. Great over Baked Potatoes or on Gardein Burgers. * Do not use Pasillas if they are too hot to use (taste test), this may overdue the spiciness of your chili! Use one or two if they are medium to mild.
Variation: add ½ cup of a light Beer instead of water. At the end stir in 1 to 2 cups of meat substitute cooked ie Bocca crumbles or Gardein Ground after Chili is cooked. Toppings: Chopped Cilantro, Chopped Avocado, Vegan Sour Cream, Corn Chips, shredded Vegan Cheese like follow your heart or daiya cheddar.
Ingredients:
| 1 | Red Bell Pepper (Roasted, seeded, peeled. ) |
| 2 | Fresh Passilla Chiles |
| 1 | yellow onion (Cut into small dice) |
| 3 cloves | garlic (Crushed) |
| 2 tablespoons | chili powder (Mikd Chili powder blend) |
| 2 teaspoons | Cumin |
| 2 tablespoons | smoked paprika (Mild variety) |
| 1 teaspoon | Mexican Oregano or Regular |
| 1 can | 15 oz Drained Pinto Beans |
| 2 cans | 15 oz Drained Black Beans |
| 1 can | 15 Drained Kidney Beans |
| 1 can | 25 oz Crushed Tomatoes (Preferrably Organic Fire Roasted) |
| 1⁄2 cup | Water or Pale Bear |
| 1 | Zest of lime |
| 1 cup | Frozen White Corn or Yellow |
| 2 tablespoons | Canola Oil or EVOO |
| To taste… | |
| 1 teaspoon | Sugar (to taste…) |
Steps:
Source: Original recipe by Sheryl
