VEGAN PEANUT CHILI WITH CHARRED CORN AND AVOCADO SALSA

This chili gets depth from a multitude of sources: smoky chipotle chili powder, soy sauce, and espresso. The texture, which so many vegetarian chilis lack, comes from chopped peanuts. This also adds a nice touch of protein to the dish.

The Charred Corn and Avocado Salsa is the perfect bit of chill as you chow on this spicy chili. Try it on its own for a quick appetizer at a party, or add fresh, chopped jalapeño for a little kick.

1 tablespoon olive oil

1 ½ cups diced onion

5 cloves garlic, minced

1 teaspoon ancho chili powder

1 teaspoon cumin

1 tablespoon smoked paprika

½ teaspoon chipotle chili powder

½ teaspoon garlic powder

1 cup white wine (like Pinot Grigio) or beer

1 ½ cups diced green bell peppers

1 tablespoon soy sauce

¼ cup espresso (or strong coffee)

1 tablespoon vegetarian Worcestershire sauce

1 cup chopped roasted unsalted peanuts

2 cups chopped tomatoes

3 cups vegetable stock

4 tablespoons tomato paste

1 teaspoon white vinegar

2 teaspoons light brown sugar

1 cup dry pinto beans (soaked overnight in 3 cups water)

Prepared white or brown rice

Charred Corn and Avocado Salsa (page 233); to garnish

In a Dutch oven or heavy soup pot over medium-high heat, add the olive oil, onion, and garlic. Cook for 5 minutes or until the onion is translucent. Add the ancho chili powder, cumin, smoked paprika, chipotle chili powder, and garlic powder. Stir to incorporate the spices and then deglaze the pot with the wine or beer. Allow the mixture to reduce until most of the liquid has evaporated. Add the green peppers, soy sauce, espresso, Worcestershire, peanuts, tomatoes, vegetable stock, tomato paste, vinegar, brown sugar, and pinto beans to the mix. Stir and bring to a boil. Reduce the heat to low, cover, and allow the chili to cook for 1 ½ hours or until the beans are tender.

To serve, add ½ cup of rice to a bowl followed by a ladleful of Peanut Chili. Top with ½ cup Charred Corn and Avocado Salsa.

Makes 6 servings.