Veggie Chili

1. Heat Oil & Aromatics

In a heavy-bottomed pot, heat the avocado oil over medium heat. Add the onion and a pinch of salt, and cook until the onion is translucent and soft, about 5 minutes.

2. Add Garlic and Poblano

Stir in the garlic and poblano pepper and cook until fragrant, about 2 minutes.

3. Introduce Spices

Add the ground cumin, coriander, ground guajillo and chipotle chilis, smoked paprika, fresh thyme, and fresh oregano. Cook for 2-3 minutes until the spices are fragrant and slightly toasted.

4. Caramelize Tomato Paste

Stir in the tomato paste and cook for another 2 minutes until it darkens slightly, this caramelization will deepen the flavor.

5. Deglaze with Beer

Pour in the beer, scraping any browned bits off the bottom of the pot. Reduce until the beer is nearly evaporated, about 5 minutes.

6. Add Liquids & Veggies

Stir in the crushed tomatoes and chicken stock. Add the diced carrot, and bring the mixture to a simmer.

7. Simmer & Mushrooms

Add the chopped maitake and shiitake mushrooms, and simmer the chili for about 30 minutes, allowing the flavors to meld and the vegetables to become tender.

8. Beans & Chard

Stir in the kidney beans and swiss chard, and continue to simmer for an additional 10 minutes.

9. Final Seasoning

Taste the chili and adjust seasoning with more salt, if necessary. Remember to season cautiously if your stock is already salty.

10. Serve & Garnish

Ladle the chili into bowls and garnish with shredded cheddar cheese and chopped onion.