Jen's chipotle cider chili with Southern Comfort cornbread
INGREDIENTS
-1/2 each red & white onions, diced
-6 garlic cloves, minced
-4 vegan chorizo sausages (I used Field Roast brand, if you're making your own you'll need about a pound)
-5 or 6 sliced white mushrooms
-1 large or 2 small apples, cored, peeled, and diced
-2 cans dry cider (you could also use pilsner or ale if you prefer)
-28oz can peeled tomatoes with their juices
-1/2 each 19oz can of kidney and black beans
-1 to 2 tablespoons chilies in adobo sauce, chopped roughly
-chili powder, salt, and pepper to taste
yield: one big-ass pot of chili, enough to feed at least six hungry people
1. Cook the onion and garlic in oil for about 6 minutes. Remove sausage from casings and add it to the pan, breaking into small pieces with a wooden spoon (it will break up easier once it's warmer, so don't worry if you're having trouble at the start). Cook 4-5 minutes.
2. Add mushrooms, salt, pepper, chili powder, and chipotles. Stir for 1 minute, then add 1.5 cans of the cider along with the apples. Cook until the liquid has reduced by half. While this is happening, you can drink the remaining half-can of cider.
3. Add the tomatoes, breaking them into smaller pieces. Add the beans, cover partially and simmer at least 1/2 hour. Add more salt and pepper, if needed. Garnish with cilantro and sour cream and serve with cornbread.
My Southern Comfort-infused cornbread was made using the Veganomicon skillet cornbread recipe, swapping out 1/3 cup of the milk for SoCo.
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