As you all know I am a true blue carnivore, but every once in while the mood strikes me to not eat meat at every single meal.  Like today.  Sure, I had some chorizo in the freezer that I could have used, but went for something decidedly different - vegetarian chili.  Now had I entered this recipe in a Texas chili cook-off I’d be disqualified for two reasons - no meat and it has beans.  I dedicate this meal to our fellow blogger Robin.

Ingredients

• 1 pound red beans
• 4 28 ounce cans of petite diced tomatoes
• 1 pound mushrooms - chopped
• 1 Vidalia onion - chopped
• 1 large green pepper - chopped
• 1 jalapeno - finely chopped
• 2-3 cloves of garlic
• 2 TBLSP ground chipotle
• 4-5 stalks of fresh cilantro
• 1-2 TBLSP of salt - depending on your own taste.  If you want to reduce the amount of salt, use vegetable broth instead of water.  Or add vegetable bouillon.
• Water

Method

1. Put the beans in a large pot and cover with water.  Over low heat, simmer beans for about an hour, make sure the pot is covered. 
2. Add the rest of the ingredients and 2 cans full of water
3. Bring to a boil, stir occasionally.
4. Lower heat to bring it to a simmer
5. Cook until the broth is thick, stir often.

I like to serve this with a nice hearty bread and an ice cold beer or a glass of wine!  Taking some tips from the book, He Said Beer, She Said Wine, I would recommend a double IPA such as Dogfish Head 90 minute IPA and a South African Pinotage Rose.

Looking for something different for your Super Bowl Party this weekend? Try these Beer Battered Onion Rings.

This recipe comes to us courtesy of the Gordon Biersch Brewery Restaurant.

Ingredients

*2 large yellow onions
*2 whole eggs
*2 1/2 cups flour
*1 teaspoon baking powder
*1/2 cup corn starch
*pinch salt and pepper
*1 bottle Gordon Biersch Märzen

*milk enough to soak onion rings
*flour enough to dredge onion rings
*oil

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