Name: Chili (Vegan)
Ingredients: 880 g Canned Garbanzo Beans; 800 g Canned Whole Peeled Tomatoes; 50 g Chili powder; Chipotle Peppers in Adobo Sauce (2 peppers + 2 tbsp sauce); 2 tbsp Vegetable oil; 1 Diced Onion; 3 Cloves Garlic, Minced; 1 tbsp Ground cumin; 2 tsp Oregano; 1 tbsp Soy sauce; 1 tsp Marmite; 850 g Red kidney beans (drained, save liquid); 2 tbsp Vodka; Salt; 2 tbsp Maseca instant corn flour; Scallion; Vegan sour cream

Chili (Vegan)

Equipment

Food processor
Dutch oven

Ingredients

880 g Canned Garbanzo Beans
800 g Canned Whole Peeled Tomatoes
50 g Chili powder
Chipotle Peppers in Adobo Sauce (2 peppers + 2 tbsp sauce)
2 tbsp Vegetable oil
1 Diced Onion
3 Cloves Garlic, Minced
1 tbsp Ground cumin
2 tsp Oregano
1 tbsp Soy sauce
1 tsp Marmite
850 g Red kidney beans (drained, save liquid)
2 tbsp Vodka
Salt
2 tbsp Maseca instant corn flour

Toppings

Scallion
Vegan sour cream

Instructions

Drain the chickpeas (SAVE THE LIQUID)
Put chickpeas in food processor and pulse until roughly chopped
Dump the tomato cans into the chickpea liquid. Break up with your hands into small chunks. Add chili powder, chipotles, and chipotle juice.
Dutch oven: Cook onion in oil until softened, not brown. Add garlic, cumin, oregano, soy sauce, marmite. Cook 1 minute.
Add tomato mixture, chickpeas, and kidney beans to Dutch oven. Add bean liquid as necessary so beans are covered.
Simmer for 1.5 hours, adding bean liquid as needed
Add vodka, salt
Whisk in cornmeal until desired thickness