5 cloves minced garlic
3 Tbs onion powder
2 tsp ancho chili powder
2 tsp cumin
2 Tbs smoked paprika
1 tsp chipotle chili powder
1 1/2 cups white wine
2 green bell peppers, diced
3 Tbs espresso powder
1 1/2 cups roasted, unsalted peanuts, chopped
1 15oz can diced tomatoes
4 cups vegetable stock
5 Tbs tomato paste
1 1/2 tsp white vinegar
2 tsp dark brown sugar
avocado for garnish
1) Place all ingredients into slow cooker.
2) Cook on high for 5 hours.
3) Garnish with avocado. Serve over rice, if desired.
Review: I found this recipe months ago:
http://chubbyvegetarian.blogspot.com/2012/03/vegan-peanut-chili-with-charred-corn.html. However, I didn't have the time (nor desire) to slave over several pans, deglaze a pan and monitor a pot on the stove for hours. I also didn't feel like roasting corn and making an avocado salsa (though it sounds absolutely delicious!!). Maybe someday I'll do the recipe the right way. Until then, this is my quick, altered version. It had a darker, smokier taste than I typically get with chili.
Several bites later, I'm really picking up the smokiness of the ancho/chipotle/smoked paprika. It's wonderfully partnered with the espresso. I tasted hints of the wine and wondered if it would have been better to use a dark beer instead. Hm?
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