Magic of "33" Vegan Chili

Well, this chili didn't win any prizes for me at the 2nd Annual Abernethy Chili Cook-off, but it did score its fair share of compliments. This is a medium-spicy chili, perfect for loading with sour cream and piling on fries. Good thing it's not too bad for you!

Magic of "33" Vegan Chili

2 medium onions, diced

2 green bell peppers, chopped

2 garlic cloves, minced

1 tsp olive oil

1 package Soyrizo

1 lb pinto beans, soaked and cooked until tender

1/2 lb kidney beans, soaked and cooked until tender

2 cans diced tomatoes with fire-roasted green chilies (I used Muir Glen)

1 bottle Rolling Rock beer

1 Tb cumin

1 Tb chili powder, New Mexico-style

1/2 tsp oregano

2-4 garlic cloves run through garlic press

salt to taste

In a skillet, heat oil over medium heat and add onions and peppers; stir occasionally and cook until onions are translucent. Stir in minced garlic. Stir in Soyrizo and heat through.

In large pot, add vegetables and Soyrizo to cooked beans. Add tomatoes and beer; bring to a boil. Turn down heat and allow to simmer about ten minutes; then add cumin, chili powder and oregano. Simmer another hour or longer. The flavor will continue to develop as chili simmers. About half an hour before serving, add pressed garlic and salt. Serve piping warm.

This chili will become more flavorful as it ages, so plan on leftovers!