I Love You but I've Chosen Chili | Karol Lu

By xraydj

This is an amazing chili. If you prefer a mild chili, you can dial back the amount of hot peppers.

Ingredients

• 6-8 cloves garlic
• 1 large yellow onion
• 1 red pepper
• 1 yellow pepper (optional– mainly for color)
• 2 poblano peppers
• 1 large sweet potato, or 2 small-med
• 1 large can (28 oz?) whole peeled tomatoes
• 1 can dark red kidney beans
• 1 can red beans
• 1 pkg Morningstar Crumbles
• 1 bottle Shipyard Pumpkin Ale or any beer
• 2 tbsp corn meal
• 1 jalapeno pepper (unseeded, minced)
• 1 habanero pepper (unseeded, minced)
• ancho chili powder
• chipotle chili powder
• regular chili powder
• cumin
• black pepper
• salt

Preparation

Step 1

Heat up olive oil in pot. Saute garlic, jalapeno pepper, and habanero
pepper in oil. Add diced onion, poblano/red/yellow peppers, and sweet
potato and cook until soft. Mix chili powders with water (about a
tablespoon each to start), and add to vegetables. Add can of tomatoes,
and break up tomatoes with a wooden spoon. Add a lot of salt, black pepper
to cut the sweetness of the tomatoes. Add bottle of beer, simmer for a
while.

Taste and add more chili powder/salt to desired flavor and heat. Add
Morningstar crumbles, 2 cans of beans, and cornmeal. Adjust spices.
Cook for at least 30 minutes longer. Serve with cornbread and wedge of lime.