This vegetarian chili has deep smokey flavors complemented by hints of coffee and chocolate. With a bit of spice and a hint of sweetness, this may become your favorite chili! Vegetarian | Vegan | Gluten-Free
1/4cupextra virgin olive oil
1large sweet oniondiced
1large jalapeñodiced (seeds and ribs removed if you'd like less heat)
In a heavy pot over medium heat, warm the olive oil. Add the onion and cook for about five minutes or until they begin to soften. Add the garlic and jalapeño. Cook for an additional minute or two. Add the spices and stir just to coat for a few seconds until they become fragrant. Add the tomatoes, sugar, salt and pepper and masa harina. Stir and add the beans, broth and extracts. Cover and bring to a simmer. Reduce the heat to low. Simmer covered for at least 30 minutes.
Serve with a generous squeeze of fresh lime juice and, if you'd like, some grated aged cheddar.
No worries if you do not have masa harina. Masa harina is the fine corn flour used to make corn tortillas. In a pinch, if you do not have any, you can either grind two small corn tortillas in your blender or even broken up in a spice grinder for this recipe. No tortillas either? It's fine…omit it entirely. The masa harina just thickens things up a bit and does add a small amount of flavor. Beer or no beer? I've omitted beer from this recipe to keep it gluten-free, but you can absolutely add up to one bottle of beer in this recipe. Add it with the tomatoes and simmer for just a minute. Omit the vegetable broth, unless you need to loosen things up a bit. Remember…it will no longer be gluten-free if you use beer.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com