Stout and black bean chili soup + tofu sour cream.

The weather has just gone crazy over here, one day it’s snowing, the next brilliant sunshine. Who knows what it will be like tomorrow, one things for certain I will eat this not matter what the weather! A complexly flavored yet simple chili soup with a smokey edge, topped off with a creamy dollop of sour cream. Enjoy!

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Iingredients:
2 tbsp olive oil
1 onion, diced
1 stalk of celery, finely diced (reserve celery leaves for garnish)
2 bell peppers, diced
2 cloves garlic, minced
2 tbsp paprika
1 tbsp chili powder
2 tsp cumin
1/3 cup tomato puree
1 tbsp liquid smoke
1x500ml bottle of vegan stout
2 tsp dried oregano
2 tins black beans, drained and rinsed
1 tin chopped tomatoes
1 tbsp cocoa powder
salt and pepper to taste

Method:
Saute the onion, bell peppers and celery in the oil for about 5 minutes, add the garlic and saute until fragrant. Stir in your spices followed by the tomato paste, stir around and cook for about 1 minute more. De-glaze the pot with the stout and give a good stir,add the beans, oregano, liquid soke and chopped tomatoes and allow to cook with a gentle simmer for about 10 minutes with no lid, until you get a nice thick soup. Stir in 1 tbsp of cocoa powder and season to taste. Top with tofu sour cream (recipe below) and garnish with the celery leaves.

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Tofu sour cream.
Ingredients:
1x349g pack of silken tofu
3 tbsp cider vinegar
1 tbsp tamari
1-2 tbsp olive oil

Method:
Simply blend all the ingredients together, scraping down the sides every now and then with a spatula, and serve dolloped over soups and chilis.

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7 thoughts on “Stout and black bean chili soup + tofu sour cream.

  1. This sounds amazing. Not sure I can find Vegan Stout around here, but I’m going to try. Had already planned to make some vegan sour cream to see if I can convince my son to switch.

  2. Oh man, I could use a huge bowl of this today. I’ve got a head cold 😦 Thanks for your thoughts today on my post my friend. You totally made me cry.

  3. Bugger! Stout can be non-vegan? How about Guinness? No, don’t tell me…I don’t want to know :(. This stew looks magnificent. Again you tempt me to forget that our Indian summer is pumpking out too much heat to do anything other than ripen my tomatoes and eggplants and contemplate making stew. It’s too hot to eat it most of the time, even at 9pm, BUT today is cool and crisp and maybe, just maybe it might be a day to light Brunhilda and make the dogs day and bake my sourdough zucchini and carrot cake in the wood stove and put a batch of stew (minus the stout till I can find out if it’s vegan or not…) to slow cook on the edge of the hob. Winter is surely just around the corner…you guys in the Northern hemisphere are really starting to hog winter and I think it’s time to give it up to we desperate Southerners now folks…fair do’s! 😉

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