Tequila Sundown Chili

Name: Tequila Sundown Chili
Cuisine: American
Ingredients: 1 cup vegetable broth or water; 3 cups cooked pinto beans or 2 (15.5-ounce) cans pinto beans, rinsed and drained; 3 cups cooked pinto beans or 2 (15.5-ounce) cans pinto beans, rinsed and drained; 1 teaspoon natural sugar; ¼ cup tequila; 1 (14.5-ounce) can crushed tomatoes; 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained; 1 cup vegetable broth or water; 2 tablespoons chili powder; 1 teaspoon ground coriander; 1 teaspoon dried savory; ½ teaspoon dried marjoram; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 1 large yellow onion, chopped; 2 garlic cloves, minced; 2 tablespoons freshly squeezed lime juice; ¼ cup freshly squeezed orange juice; ¼ teaspoon freshly ground black pepper; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Tequila and Lime deliver a pungent kick and orange juice adds a subtle sweetness to this party chili. Serve it with your favorite toppings and side dishes, along with a pitcher of tequila sunrises, or maybe some cold beer served in glasses rimmed with lime juice and sea salt.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 large yellow onion

Americas
United States
Main course
Vegan
Gluten-free

Method

Heat the oil or water in a large pot over medium heat. Add the onion, garlic, chili powder, coriander, savory, and marjoram. Cook, stirring, until softened, 3 to 5 minutes. Stir in the tequila, then add the crushed tomatoes, diced tomatoes with their juices, broth, beans, sugar, salt, and pepper. Bring to a boil, then reduce the heat to a simmer and cook until the vegeta