SWEET AND SPICY VEGETARIAN CHILI

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Sweet and Spicy Vegetarian Chili image

"Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beerlike sweetness that contrasts deliciously with the spices and green chiles." - Recipe from "Delicious Living" magazine, February 2004.

Provided by Roosie

Categories     Peppers

Time 50m

Yield 8 serving(s)

Number Of Ingredients 23

2 teaspoons canola oil
2 onions, finely chopped
1 orange bell pepper, chopped
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon oregano
1 bay leaf
1 (4 1/2 ounce) can diced green chilies
1 teaspoon salt (optional)
3/4 cup vegetable broth
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can kidney beans, undrained
1 (14 1/2 ounce) can black beans, undrained
1 cup frozen corn
1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons barley malt
1/2 tablespoon unsweetened cocoa
black pepper, to taste
cubed avocado, for garnish
grated monterey jack cheese or cheddar cheese, for garnish
sour cream, for garnish

Steps:

  • Heat the oil in a large saucepan or stockpot over medium-high heat.
  • Add chopped onions, bell pepper, and garlic.
  • Sauté until onion is translucent, about 5 minutes.
  • Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
  • Stir until veggies are evenly coated.
  • Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
  • Add remaining ingredients (except garnishes) and mix thoroughly.
  • Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
  • Serve hot with desired garnishes.

Nutrition Facts : Calories 166.7, Fat 2.4, SaturatedFat 0.3, Sodium 400.1, Carbohydrate 30.6, Fiber 8.8, Sugar 4.9, Protein 8.3

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