Recipe by Roosie
"Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beerlike sweetness that contrasts deliciously with the spices and green chiles." - Recipe from "Delicious Living" magazine, February 2004.
Top Review by Sheryloo
Worcestershire sauce is not vegetarian, but I omitted it and it still tasted great. I'm sure there is anchovy-free Worcestershire sauce available somewhere. I added 4oz of tomato sauce and meatless crumbles. This chili is really good. Thank you!
- 9.85 ml canola oil
- 2 onions, finely chopped
- 1 orange bell pepper, chopped
- 3 garlic cloves, minced
- 14.79 ml chili powder
- 9.85 ml cumin
- 4.92 ml oregano
- 1 bay leaf
- 127.57 g can diced green chilies
- 4.92 ml salt (optional)
- 177.44 ml vegetable broth
- 411.06 g can diced tomatoes
- 411.06 g can kidney beans, undrained
- 411.06 g can black beans, undrained
- 236.59 ml frozen corn
- 4.92 ml hot sauce
- 14.79 ml Worcestershire sauce
- 29.58 ml barley malt
- 7.39 ml unsweetened cocoa
- black pepper, to taste
- cubed avocado, for garnish
- grated monterey jack cheese or cheddar cheese, for garnish
- sour cream, for garnish
Directions See How It's Made
- Heat the oil in a large saucepan or stockpot over medium-high heat.
- Add chopped onions, bell pepper, and garlic.
- Sauté until onion is translucent, about 5 minutes.
- Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
- Stir until veggies are evenly coated.
- Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
- Add remaining ingredients (except garnishes) and mix thoroughly.
- Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
- Serve hot with desired garnishes.