Cookerati

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.