Name: Dragon's Breath Vegan Chili
Prep time: 10 min
Cook time: 120 min
Total time: 145 min
Ingredients: 1/4 cup water (for vegetalbe saute); 3 Anaheim chills (roasted, peeled, chopped); 3 poblano chills (roasted, peeled, chopped); 2 red bell peppers (diced); 2 jalapenos chills (minced); 2 yellow onions (diced); 1 head garlic (minced); 4 cups of mixed vegetables (example: corn (peas, carrots, and green beans)); 3 tablespoons chili powder; 2 teaspoons Cayenne Pepper; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons granulated garlic; 2 teaspoons granulated onion; 2 teaspoons hot or smoked paprika; 2 teaspoons kosher salt; 2 teaspoons freshly ground black pepper; 2 cups tomato sauce; 1 cup tomato paste; 12 ounces lager beer; 1 cup vegetable stock; Two 15.5-ounce cans kidney beans (with juice); Two 15.5-ounce cans pinto beans (with juice)

Dragon's Breath Vegan Chili

I would like to share my new favorite vegan chili recipe. It’s perfect for watching football games with a crowd since it’s a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten-free if you choose your toppings carefully. I transformed this recipe by altering my favorite, very meaty chili...

Print Recipe

Prep Time 10

Cook Time 2

Total Time 2 25

Servings: 10 minutes

Course: Main Dish

Ingredients Method Notes

Ingredients

1/4 cup water for vegetalbe saute
3 Anaheim chills roasted, peeled, chopped
3 poblano chills roasted, peeled, chopped
2 red bell peppers diced
2 jalapenos chills minced
2 yellow onions diced
1 head garlic minced
4 cups of mixed vegetables (example: corn peas, carrots, and green beans)
3 tablespoons chili powder
2 teaspoons Cayenne Pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons hot or smoked paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup vegetable stock
Two 15.5-ounce cans kidney beans with juice
Two 15.5-ounce cans pinto beans with juice

Method

Add the water to a large stockpot over high heat. Add the Anaheim chills, poblano chills, red bell peppers, and jalapeno chills and onions, and cook until caramelized, about 5 minutes.
Add the garlic and sauté 1 minute longer.
Add the mixed vegetables, chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
Add the tomato sauce and paste, and stir to caramelize about 2 minutes.
Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.

Notes

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

I further altered to make it vegan. RS