Vegetarian Chipotle and Chocolate Stout Chili

Ingredients

1 3/4 cups Pinto (Sangre de Toro or Rio Zape) beans, soaked overnight or quick-soaked

2 links Field Roast chipotle vegetarian sausages, crumbled

1 tsp + 1 Tbsp extra virgin olive oil or organic canola oil

1 large green bell pepper diced

1 large yellow or white onion, diced

3 large cloves garlic, minced

2 tsp ancho chile powder

2 tsp hot or mild New Mexico chile powder

2 tsp chipotle powder

1/2 tsp cayenne pepper

1 tsp ground cumin

2 tsp ground coriander

1 1/2 tsp dried Mexican oregano

3/4 tsp salt

1/2 tsp freshly ground black pepper

3 Tbsp tomato paste

1 26-oz. carton Pomi chopped tomatoes or Muir Glen canned crushed tomatoes

1 12-oz. bottle Chocolate Stout

1 Tbsp instant espresso powder

2 tsp molasses (or substitute brown sugar)

1 1/2-oz. bittersweet chocolate, chopped

1 Tbsp freshly-squeezed lime juice

Cooked brown rice (optional)

Toppings: Avocado, red onions, cilantro, yogurt or sour cream (soy or regular)

To make this chocolate stout chili, drain the soaked beans, then place in a large saucepan and cover well with fresh cold water.
Bring to a boil, reduce heat and simmer until tender, about 1 hour, adding water as necessary. Let them sit until you’re ready to use them, then drain, reserving the cooking liquid.
Heat a teaspoon of oil on medium-high heat in a large, heavy-bottomed pot. Add the crumbled vegetarian sausages and cook for 3 minutes, stirring a few times (it will stick; it’s ok). Remove to a plate.
Heat the remaining oil on medium heat in the same pot. Add the onions, garlic and peppers. Cook for 8 minutes, stirring frequently and scraping the bottom of the pot to incorporate the sausage remnants that stuck to the pan.
Add the tomato paste, chili powders, cumin, coriander, oregano, salt and pepper. Cook for 3-4 minutes, stirring frequently.
Add the tomatoes, chocolate stout, espresso powder and brown sugar or molasses. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Add the reserved vegetarian sausage and beans and simmer very gently for 10 minutes. If the chili seems much too thick, add a little of the bean cooking liquid. Stir in chocolate and lime and turn off the heat.
Serve on cooked brown rice with your toppings of choice, or refrigerate and serve the next day, when it’s even better.