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Vegetarian 3 Bean Chili




Source of Recipe


Cucina & Co, in the cellar of Macy's, NYC


List of Ingredients




1 1/2 cup spanish onions, peeled and diced
2 tsp. garlic, minced
1 1/2 cup zucchini, seeded and diced
1 1/2 cup yellow squash, seeded and diced
1 1/2 cup carrots, peeled and diced
2 cup red kidney beans
2 cup northern white beans
2 cup black beans
1/4 cup New Mexico mild chili powder
1 tsp. fresh ground cumin
1 tsp. fresh ground coriander
1 1/2 tbs. chilpotle peppers
1/2 tsp. ground black pepper
1 16 oz. beer (Amber or your favorite)
1 cup tomato puree
3 cup vegetable stock
1/4 cup olive oil
Salt to taste


Recipe



# Soak and pre-cook red kidney beans, northern white beans, and black beans with celery and carrot for flavor.
NOTE: After beans get cooked, drain and save some of the liquid, this will become your vegetable stock and it will help thicken the chili for the best consistency.
Heat up a double bottom 6 quart pot, add oil.
When medium hot add onions.
Sauté them until translucent, add zucchini, carrots, yellow squash and garlic.
Sauté for 2 minutes.
Add all dry spices and sauté for 1 minute and add tomato puree.
Cook tomato puree until its natural sugars caramelize.
Add beer to loosen the caramelized tomato, boil until beer is reduced to almost dry.
Add vegetable stock.
Add pre-cooked beans and bring to a boil first, then simmer until all flavors are combined and the right consistency is achieved.
Taste for seasoning and add chilpotle peppers pureed, if desired.