Rebecca Pastor, creator of the blog Becky and the Beanstock
September/October 2008
- 3 tablespoons olive oil
- 1/2 large white onion, diced
- 6 cloves garlic, minced
- 1 red bell pepper
- 1/2 fresh jalapeño pepper, seeds removed
- 1 pound Match ground pork meat alternative
- 2 tablespoons mild chili seasoning mix
- 2 teaspoons coriander, ground
- 1 teaspoon sweet paprika
- 1 teaspoon Mexican oregano
- 1/2 teaspoon whole dried chipotles, ground
- 2 tablespoons ground cumin
- 2 1/2 cups red beans, cooked
- 1 can (28 ounces) diced tomatoes
- 12 ounces tomato purée
- 1/2 bottle light-bodied beer, like Corona
- 1 teaspoon salt
- 4 shakes of Liquid Smoke
In a large stockpot heat oil over medium heat. Sauté onion, garlic and bell and jalapeño peppers for 2 minutes. Stir in chili seasoning, coriander, cumin, paprika, oregano and ground dried chipotles. Cook for 2 minutes longer. Add Match vegetarian pork sausage, and stir well.
Cook for 3 minutes more. Add beans, diced tomatoes, tomato purée and beer. Stir and bring to a simmer. Reduce heat and let cook for 10 minutes. Add salt and Liquid Smoke, and let simmer for another 10 minutes.
