Righteous Three-Bean Vegetarian Chili Recipe

Righteous Three-Bean Vegetarian Chili Recipe

This chili features three types of beans: red kidney, black, and navy. It includes some standout ingredients, like maple syrup from New York state and sriracha, and it is finished with a special touch:

The Most Righteous New York Straight Bourbon from the Catskill Distilling Company.

Paired with homemade New York state cheddar biscuits and homemade maple syrup butter, it celebrates the New York autumn harvest and is perfect for tailgating parties.

INGREDIENTS

• One 15-ounce can of light red kidney beans
• One 15-ounce can of black beans
• One 15-ounce can of navy beans
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 cup onions, diced small
• 1 cup carrots, diced small
• 1 cup green bell pepper, diced small
• 1 jalapeño, minced, to taste
• 1 cup corn on the cob, removed from the cob
• 1 cup zucchini, diced small
• Two 28-ounce cans of diced tomatoes, with juice
• 1 cup ketchup
• ¼ cup maple syrup (I use syrup from New York state)
• 1 tablespoon sriracha, to taste
• Salt and black pepper, to taste
• 4 ounces bourbon (I use The Most Righteous New York Straight Bourbon)
• Cheddar cheese, grated, to taste

Directions

Drain, rinse, and soak the beans in cold water.

While the beans soak, heat a large saucepot. Add the oil, garlic, onions, and carrots. Cover and sweat until the onions are translucent.

 Add the green bell peppers and jalapeño and sauté for 2 minutes.

Add the corn and sauté for 3 minutes. Add the zucchini and sauté for 2 minutes. Add the diced tomatoes.

Drain the beans. Add the beans to the tomatoes and vegetables. Then add the ketchup, maple syrup, sriracha, and salt and pepper to taste.

Stir to combine. Bring to a boil. Reduce the heat and simmer for 1 hour.

Finish with bourbon and grated cheddar.