CRAFT BEER AND VEGETABLE CHILI
SERVES 4 PORTIONS
1 Spanish onion
1 red bell pepper
1 red chile pepper, stemmed (seeded for less heat)
3 carrots
1 ear sweet corn
4 garlic cloves
3 tbsp. olive oil
1 heaping cup (200g / 7oz) cooked navy beans
1 heaping cup (200g / 7oz) cooked black beans
1 heaping cup (200g / 7oz) cooked kidney beans
1 1/2 tsp. salt
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. dried oregano
1 cup (250 ml) pale ale or Schwarzbier (German dark lager)
1/2 cup (150 ml) vegetable broth
2 cups (350g / 12oz) chopped tomatoes
2 tbsp. tomato paste
2 oz. (50g) dark chocolate, chopped
4 tbsp. vegan yogurt
1/2 bunch cilantro
NUTRITIONAL VALUES
Calories: 840kcal
Fat: 12g ( 3.6g S.Fat)
Carbs: 138.5g
Protein: 42.2g
Sugar: 26.2g
Sodium: 1096mg
METHOD
Preheat the Dutch oven by arranging the briquettes in a ring in the grill. Position the Dutch oven in the center of the grill. Close the lids of the pot and the grill and set aside for 10 minutes to preheat.
Cut the onion, bell pepper, Chile pepper, and carrots into small pieces. Remove the corn kernels from the cob and finely mince the garlic.
In the Dutch oven, heat the oil and sweat the onion for a few minutes, stirring constantly. Fry for a few minutes after adding the bell pepper, Chile pepper, carrots, corn, garlic, beans, and spices.
After deglazing the pan with the beer and broth, add the tomatoes, tomato paste, and chocolate.
Close the barbecue or place five or six glowing briquettes on the lid of the Dutch oven. Cook for 45 minutes on low heat. Remove the lid from the Dutch oven and set aside for 15 minutes to reduce. Close the grill and add some soaked smoking chips over the embers for an even smokier flavour.
Serve with vegan yogurt and cilantro leaves on the side.
Cut the onion, bell pepper, Chile pepper, and carrots into small pieces. Remove the corn kernels from the cob and finely mince the garlic.
In the Dutch oven, heat the oil and sweat the onion for a few minutes, stirring constantly. Fry for a few minutes after adding the bell pepper, Chile pepper, carrots, corn, garlic, beans, and spices.
After deglazing the pan with the beer and broth, add the tomatoes, tomato paste, and chocolate.
Close the barbecue or place five or six glowing briquettes on the lid of the Dutch oven. Cook for 45 minutes on low heat. Remove the lid from the Dutch oven and set aside for 15 minutes to reduce. Close the grill and add some soaked smoking chips over the embers for an even smokier flavour.
Serve with vegan yogurt and cilantro leaves on the side.
