Here's what you need:
Ingredients:
2 tablespoons of avocado oil
1 large red onion - chopped
1 clove of garlic - minced
1 bell pepper - diced (red, orange, or yellow - it doesn't matter)
2 portobello mushrooms - diced
8 roma tomatoes - roughly chopped (don't be lazy with canned tomatoes! Use fresh ones!!!)
1 sixteen ounce can of pinto beans - drained and rinsed
1 soy chorizo (Trader Joe's - remove it from the plastic package AND the plastic casing)
1 packet of taco seasoning mix (Trader Joe's)
1 teaspoon of chili powder
2 tablespoons of masa flour
1 can or bottle of dark beer (in this case we used Guinness - if you don't want to use beer, add a shot of espresso)
2 teaspoons of coarse Celtic sea salt
1/4 teaspoon of cumin
Optional garnish and accompaniment:
chopped cilantro
lime wedges
vegan cheese
vegan sour cream
tortilla chips
Equipment:
Large sauce pan or dutch oven
can opener
chopping board
sharp knives
spatula or large spoon
Steps:
Place your pot on the stove and set the burner to a medium high heat.
Add the avocado oil, red onion, and garlic and allow to cook for roughly 5 minutes or until the onion is translucent. Add the Guinness and allow the alcohol to cook out, roughly 5-8 minutes. Add the bell pepper and stir occasionally for 3 minutes. Add the mushrooms, tomatoes, kidney beans, taco mix, vegan chorizo, chili powder, cumin, and salt. Stir until everything is mixed thoroughly. Once the chili starts to bubble, reduce the heat to simmer and cover for 10 minutes, stirring occasionally to make sure nothing burns at the bottom of the pot. At this point things will start to look watery, this is when you add the masa flour. Stir well to make sure the masa flour is evenly distributed. Cover and allow to simmer for another 30 minutes.
Once your chili is finished cooking, turn off the stove, serve up a steaming bowl, and top with your favorite goodies.
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