Vegetarian Chili

Based on Food Lab Science recipe, modified to be easier.

Ingredients

  • 2 cans chickpeas (drained)

  • 2 cans chickpeas (liquid)

  • 1 can crushed tomatoes

  • 8 tablespoons chili powder

  • 2 tablespoons vegetable oil

  • 1 large onion, finely diced

  • 3 cloves garlic, minced

  • 2 1/2 tablespoon ground cumin

  • 2 teaspoons dried oregano

  • 1 tablespoon soy sauce

  • 2 cans red kidney beans (drained)

  • 2 cans red kidney beans (liquid)

  • 2 tablespoons tequila

  • 3 tablespoons instant cornmeal

Preparation

  • Put chickpeas in food processor. Apply three 1-second pulses.

  • Add tomoatoes and chili powder to chickpea liquid and stir.

  • Heat oil in a sauce pan and add onion. Stir for 4 minutes.

  • Add garlic, cumin, and oregano, and stir for 30 seconds.

  • Add soy sauce and stir for another 30 seconds.

  • Add tomato mixture and stir.

  • Add processed chickpeas and kidney beans. Add just enough bean liquid until beans are submerged.

  • Bring to a boil over high heat, then reduce to a simmer for 1 1/2 hours. Add more bean liquid if chili becomes too stick or sticks to the bottom.

  • Add tequila and stir.

  • Season with salt.

  • Add in the cornmeal slowly until desired thickness is reached.

  • Refrigerate overnight.