I'm in the mood for soup, so I thinned this out a bit with more beer. If I wanted chili, I'd leave it very chunky.
This is what I make when asked for vegetarian chili. I’ve got to say, it’s one of my favorite self generated recipes. I sort of touched and tinkered on it for a good long while and I think it’s nicely balanced and filling. I will say this is not something to make on a week day. The chopping and layering and sauteing take time. I like to let the vegetables simmer for a few minutes to create their own stock. Then I add the beer, crank the heat and let it reduce a bit before I continue building the soup. I think that makes the flavor a bit more rich. Take your time, it will pay off. The recipe makes about a metric ton of soup, so bring home friends. This will be dinner on Saturday night, along with some sourdough bread. If you’re in Austin please do stop by.
A word about adobo sauce: It can sneak up on you. You may taste very little chilè when the soup is first assembled, and then not be able to eat it in a few hours. I start with adding one or two tablespoons of the adobo sauce, and then taste and work up as the cooking continues. If you can find them Fire Roasted Tomatoes (instead of plain canned ones) will add something here.
2 tbs vegetable oil
1 yellow onion, finely diced
6 cloves garlic, minced
4 large carrots, peeled and finely diced
4 large celery stalks, peeled and finely diced
2 cups white mushrooms, chopped coarse
2 ear sweet corn removed from the cob
2 chipotle peppers
3 tbs adobo sauce
1 tablespoon cumin
1 tablespoon creamy peanut butter (100% peanuts if possible)
Fresh cracked pepper
Kosher salt
1 bottle of beer
1 can whole tomatoes crushed with juice
1 cup black beans drained, washed, juice reserved
1 cup kidney beans drained, washed, juice reserved
1/2 cup cilantro, chopped
Juice of one lime (optional)
Heat a large stock pot and add oil to bottom of the pan, just to cover. Saute onion until it begins to color. Add garlic, carrots and celery. Cook until vegetables begin to soften, adding a touch of beer if needed to deglaze the pan and keep things from sticking. Add mushrooms. Cook down, lid on, until mushrooms yield moisture. Add corn. Stir in chopped chili, adobo sauce, cumin, peanut butter, pepper, and salt. Saute for a few more minutes. Pour bottle of beer into vegetable mixture. Add crushed tomatoes with juice. Add washed beans. Stir. Add reserved bean juice as needed. Bring to a boil stirring frequently. Reduce to simmer for 2 to 3 hours. Add chopped cilantro and lime juice just before serving.
Tags: bean soup, recipe, Vegan, vegetarian
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