Grilled Vegetarian Chili

Name: Grilled Vegetarian Chili
Prep time: 15 min
Total time: 35 min
Yield: Makes 10 servings
Ingredients: 3 cups vegetable broth (or half broth and half beer); 3 cups vegetable broth (or half broth and half beer); 3 cups vegetable broth (or half broth and half beer); Oil for coating grill grate; 1 tablespoon dried oregano; 1 tablespoon ground cumin; 2 tablespoons chili powder; 3 tablespoons steak sauce (see Tips); 2 cans (15 ounces each) black beans, rinsed and drained; ½ teaspoon ground black pepper; 1 teaspoon kosher salt; 1 tablespoon sugar; ½ cup chopped fresh cilantro leaves; Juice of 1 lime (about 2 tablespoons); 2 cans (15 ounces each) pinto beans or small red beans, rinsed and drained; 2 cans (15 ounces each) pinto beans or small red beans, rinsed and drained; ½ cup olive oil; 1 small head garlic, unpeeled, top sliced off to reveal some garlic cloves; 2 carrots, quartered lengthwise; 2 large onions, each cut into 4 thick slices; 1 small head garlic, unpeeled, top sliced off to reveal some garlic cloves; 3 pounds tomatoes (about 8 to 10 medium), halved crosswise and seeded, pulp and seeds reserved; 6 portobello mushroom caps; 2 bell peppers (red and/or green), seeded and quartered; 2 to 4 large jalapeño chiles, halved lengthwise and seeded

Preparation info

Makes
10
servings

Difficulty
Easy
Ready in
35 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

As we were writing this book, we experimented with several grilled soups and stews. This chili was one of the winners. All of the vegetables are grilled instead of sautéed, giving them a darkly caramelized sweetness and a hint of smoke that enriches the heartiness of the stew. We kept the spiciness on the mild side, but feel free to add ground chiles or hot sauce to your tongue’s content.

Ingredients

Stew
Main course
Vegan
Gluten-free

Ingredients

Method