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I made a Boca burger chili and it was great! The burger gives the chili a little smokey flavor. I used pinto beans, bay leaf, cumin, onions, green bell pepper, chile powder and garlic.
To make garnish:
Stir together the Chipotle Tabasco sauce and sour cream.
Top each bowl of chili with a spoonful of the sour cream/Tabasco mixture and then sprinkle with cheese.
Serve immediately.
1 onion, minced
3-4 cloves of garlic, minced
2-3 jalapeno peppers, minced
3 cans of beans (your choice), drained
29 oz. can of diced tomatoes (or three pints of home canned tomatoes)
1 bottle of beer (your choice)
1 T cumin
1 T cilantro
Pepper to taste
Combine all the ingredients; cover and cook 3-4 hours on low heat (or 30 minutes on the stove in a stock pot)
rehydrated chipotle peppers
Liquid Smoke - careful with this, strengths are all over the map but it really adds to the flavor of veggie chili
coriander and turmeric
any of the veggie meat crumbles like Beyond, Gardein, Impossible
Thanks! I think I can use the Instant Pot saute function - I've used that for Indian food - I'm never sure how long to let it pressure cook. Regardless it all sounds delicious
Lot's of good vegetarian options here on the thread.
I'm getting ready to use one I found that actually adds dry roasted peanuts for added texture. Can't wait to try it.
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