Barbecue Chili

By GuidingVegan

Ingredients

• Optional Toppings:
• 1 tablespoon olive oil
• 1 vidalia onion chopped
• 4 garlic cloves minced
• 2 carrots peeled and chopped
• 1 red bell pepper
• 1 jalapeño seeded and diced
• 3 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1/4 teaspoon cayenne (optional)
• 1 teaspoon salt
• 3 cups vegetable stock
• 1 12 oz beer (I used a lager)
• 1 28 oz can diced tomatoes
• 4 tablespoons tomato paste
• 4 tablespoons barbecue sauce
• 1/2 teaspoon liquid smoke*
• 1/2 cup frozen corn
• 1 14 oz can of kidney beans drained and rinsed
• 1 cup of black beans
• 3 cups of kale or other leafy green
• more salt to taste
• green onions
• avocado chopped
• sour cream

Preparation

Step 1

In a large dutch oven or soup pot heat the oil over medium-high heat. Add the onions and sauté for 5 minutes. Add the rest of the vegetables and the spices (through salt) and sauté for another 5 minutes.

Add in the next 6 ingredients (through liquid smoke) and bring to a boil and then turn the heat down to low and let it simmer, uncovered, for about 30 minutes or until the flavors have melded and the soup has thickened.

Stir in the rest of the ingredients and let simmer for another 5 minutes.

Serve topped with green onions, avocado and sour cream if desired.