Soupy bean stew chili stuff

[ksmith]

I couldn't find a recipe that I liked all the way through, so I picked and chose from a few, then sort of winged it.

One large-ish onion, chopped, along with enough shallots to make 2 cups. 4-5 cloves garlic. Sautéed in olive oil. Added my last squash, chopped. Two of the peppers in adobo sauce, chopped, with about a tablespoon of the sauce. Cooked for 5-10 minutes. Added 3-14oz cans of fire-roasted tomatoes, diced. One can mild green chilies. A bottle of 1554 black ale. 1 tsp fennel seeds. 1.5 tablespoons cumin. A few shakes of chili powder. A couple of teaspoons dried oregano. The juice of two limes. 1 can of each of four types beans--chickpeas, black, pinto, red kidney, drained and rinsed. A teaspoon sugar. Couple cups frozen corn. A can of hominy, because I had it in the cupboard and wasn't sure what else to do with it.

I then blew the vegan aspect out of the water and added 2 500-ml chunks of my chicken stock because I felt the liquid needed more depth. I then had to switch the whole mess from my 4.5L dutch oven to the 6-qt stockpot because, well, overfilled.



Now I will let it simmer for a few hours.

Comments

[phantomminuet.livejournal.com]

Sounds like an excellent recipe.

[kristine-smith.livejournal.com]

It has a pleasant amount of heat. Very hearty. I had it with grated white cheddar on top, and some corn muffins that I excavated from the freezer.