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.