Specialty of the House recipe
This Veggie Chili recipe was requested by a reader for The News & Observer’s monthly Specialty of the House column. This hearty vegetarian chili was shared by Gary Harrison, a manager at Tyler’s Taproom, which has locations in Raleigh, Carrboro, Apex and Durham, N.C. Harrison shares this tip: Do not drain the beans; that liquid helps build the flavor of this chili. This soup makes a great meal for a cold, winter day.
2 tablespoons canola oil and olive oil blend (or only canola oil)
1/2 cup diced onions
4 to 5 garlic cloves, minced
1/4 cup chipotle peppers in adobo sauce, chopped
2 tablespoons mild chili powder, to taste
2 tablespoons cumin
1/4 cup brown sugar
1/2 cup all-purpose flour, divided
4 1/2 cups water, divided, more if needed
1 16-ounce garbanzo beans (substitute green garbanzo beans for a vitamin and flavor boost)
1 16-ounce can pinto beans
1 16-ounce can black beans
1 14.5-ounce can diced tomatoes with green chiles
2 16-ounce cans kidney beans
Optional condiments: shredded cheese, sour cream, chopped onion, tortilla chips, hot sauce
HEAT oil over medium heat in a large Dutch oven or soup pot. Saute onions and garlic until they turn clear.
ADD chopped chipotle peppers with sauce, chili powder, cumin and brown sugar. Bring to a simmer, about 2 minutes. Add 1/4 cup flour, stir to combine. If a thick paste is created, add 1/2 cup or more water to make the mixture more like a sauce.
ADD cans of garbanzo beans, pinto beans and black beans; do not drain the beans beforehand. Add tomatoes, one can of kidney beans and remaining 1/4 cup flour. Stir to combine. Bring back to a simmer.
STIR in 3 cups water and bring chili back to a simmer. Cook for 15 minutes.
PUREE remaining can of kidney beans with liquid and remaining 1 cup water in a food processor or blender. Once smooth, add to the chili. Simmer for 10 more minutes.
SERVE warm with desired condiments, such as shredded cheese, sour cream, chopped onions, tortilla chips or hot sauce.
Yield: 10-12 servings
From The Recipe