This hearty vegetarian chili is packed full of bold Southwestern flavors! Poblano peppers and plantain give the chili extra flare, and I promise you will NOT miss the meat! Such a healthy, easy meal for any occasion, and tastes amazing!
- 2 tablespoons grapeseed oil (any cooking oil you have on hand is fine)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, small diced
- 4 large poblano peppers, medium diced
- 1 bell pepper, medium diced (whatever color you prefer)
- 1 ripe plantain, cut into small cubes (optional, ripe plantains can be hard to find)
- 1 tablespoon kosher salt
- 1– 15.5 ounce can yellow corn, drained
- 1– 4 ounce can mild diced green chiles
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1– 28 ounce can crushed tomatoes (pureed tomatoes will also work)
- 1– 12 ounce beer (preferably a pale ale or lager style)
- 1 tablespoon masa harina (corn flour) or fine corn meal
- 1 bay leaf
- 1– 15.5 ounce cans pinto beans, drained
- 1– 15.5 ounce can chili beans, drained
- 1–2 teaspoons sugar (to taste)
- sour cream
- shredded Monterey jack cheese
- ripe avocado, cubed
- tortilla strips
- fresh jalapeños, cut into rounds (optional for extra heat!, caution this chili is already moderately spicy)
- Heat grapeseed oil and butter over medium heat in large heavy bottom pot or Dutch oven.
- Add diced onion and cook until softened, about 5 minutes.
- Add poblano peppers, bell pepper, plantain, and kosher salt and cook until vegetables are softened, an additional 7 to 10 minutes.
- Add the corn, green chiles, and garlic and cook for 1 to 2 minutes.
- Add the tomato paste, chili powder, cumin, and coriander and cook for 1 to 2 minutes more, stirring continuously to prevent burning.
- Add the crushed tomatoes, beer, corn flour, bay leaf, and bring chili to a boil. Reduce heat and simmer uncovered for at least 20 minutes but up to 30 minutes if you have the time.
- Stir in 1 to 2 teaspoons of sugar to taste, the pinto and chili beans, and cook for 5 minutes more.
- Remove bay leaf, transfer chili to bowls and garnish with your favorite chili toppings!
- This chili is moderately spicy. You can substitute one or more bell peppers for the poblanos to tone things down.
- Feel free to substitute vegetable stock if you prefer not to use beer!
- Category: Soups
- Method: Simmered
- Cuisine: Southwestern
Keywords: vegetarian, chili, poblano peppers