Fire-Roasted Tomato and Veggie Chili
A meaty texture and layers of rich flavor elevate this vegan chili developed for the Associated Press by chef Elizabeth Karmel. Serve it with cornbread and a green salad.
1 large head garlic
1 pound sliced button mushrooms
1 medium red onion, sliced
1 red or yellow bell pepper, cored and chopped
1 pint grape tomatoes
2 (10-ounce) tomatoes with green chiles (such as Rotel)
14 1/2-ounce can diced fire-roasted tomatoes
1 1/2 cups cooked lentils (or a 15-ounce can, rinsed)
15-ounce can chili beans
12-ounce bottle beer
6 tablespoons tomato paste
2 to 3 teaspoons chipotle chili powder
2 to 3 teaspoons ancho chili powder
5 to 10 shakes hot sauce, or to taste
Chopped scallions, grated Cheddar, sour cream and oyster crackers, to serve
Heat the oven to 350 degrees.
Remove the outer layer of papery skin from garlic. Slice off the top 1/2-inch from pointy end, and drizzle with about 2 teaspoons olive oil. Wrap in foil and roast about 40 minutes, until the cloves are golden-brown and soft. Set aside to cool.
Meanwhile, in a large Dutch oven or heavy stock pot over medium-high, heat a healthy splash of olive oil. Add the mushrooms, onion, bell pepper and a pinch of salt. Cook, covered, 5 minutes. Uncover and cook another 5 minutes, or until vegetables soften. Set aside until garlic has cooled.
Squeeze roasted garlic into pot. Stir in tomatoes (grape, Rotel and fire-roasted), lentils, beans, beer and tomato paste. Bring to a gentle boil over medium heat. Stir in chili powders. Cook, uncovered, about 45 minutes, until chili thickens and tomatoes cook down (crush them against the side of the pot with a wooden spoon if necessary). Season with hot sauce, salt and pepper.
Serve with scallions, Cheddar cheese, sour cream and oyster crackers for topping. Makes 6 servings.
Per serving: 430 calories, 150 calories from fat (35 percent of total calories), 17 g fat (7 g saturated, 0 trans fats), 30 mg cholesterol, 48 g carbohydrate, 11 g fiber, 10 g sugar, 17 g protein, 1,330 mg sodium.