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Home Cooking: Fan Submitted Recipes

Fan Submitted Recipe:

Vegetarian Kat Chili


Once upon a time there was a Kat whose deepest desire was to live off the land and no longer be the enemy of the birds and mice who feared him as a mortal enemy. To this end, he toiled and tinkered for many years to find a mixture of vegetables that could satiate his cravings for his favorite meat dish...chili. Behold his creation, the catharsis of his cataclysmic conundrum, Vegetarian Kat Chili!
Ingredients1-3 dried or canned chipotle chilies
2 tablespoons olive oil
1 large onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4-8 cloves garlic, finely chopped
2 poblano chilies (or green bell peppers)
1 cup corn kernels (or 1 15oz can)
2 tablespoons chili powder
1 heaping tablespoon ground cumin
1 heaping tablespoon dried oregano
2 whole bay leaves
1.5 cups Lucky Kat beer (about 1 bottle)
28 oz can crushed tomatoes
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon Tabasco (optional)
1 tablespoon wine vinegar
5 cups cooked beans; black, pinto, and kidney (or 1 15oz can of each)
salt and pepper to taste
2 tablespoons cornmeal
1 cup sour cream for garnish
Cooking InstructionsStem, split, and seed and finely chop chipotle chilies. If using dried chilies, soak in ½ cup warm water for 10 minutes first, and reserve the liquid.
Chop veggies. Heat olive oil over medium heat in large pot. Add onion, carrot, celery, garlic, and poblanos, and brown for 5 minutes or so.
Stir in the rest of the ingredients except the cornmeal and sour cream, turn down the heat and briskly simmer for about 20 minutes or until most of the cooking liquid is absorbed.
Stir in cornmeal and cook for one minute. Remove the bay leaves, Ladle into bowls and garnish with a dollop of sour cream.
Notes:
This is an excellent make-ahead dish, as the flavor builds with time. It can keep for days in the refrigerator.
Cornbread makes and excellent companion to this dish.
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