Craft beer and vegetable chilli recipe

Ingredients

• 1 Spanish onion
• 1 red pepper
• 3 carrots
• 1 head fresh sweetcorn
• 4 cloves garlic
• 1 red chilli pepper
• 3 tbsp olive oil
• 200 g cooked haricot beans
• 200 g cooked black beans
• 200 g cooked kidney beans
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1½ tsp salt
• 250 ml pale ale or Schwarzbier
• 150 ml vegetable broth
• 350 g chopped tomatoes
• 2 tbsp tomato puree
• 50 g dark chocolate

• 4 tbsp vegan yoghurt
• ½ bunch fresh coriander

1. Preheat the Dutch oven.
2. Cut the onion, pepper and carrots into large dice: Cut the sweetcorn kernels off the cob and finely chop the garlic.
3. Add the olive oil to the Dutch oven and sweat the onion for 3 minutes while stirring constantly. Add the rest of the vegetables, the beans, herbs and spices and fry for 5 minutes.
4. Deglaze the pot with the beer and broth, and stir in the tomatoes, tomato purée and chocolate.
5. Cover with the lid and either place 5–6 glowing briquettes on the lid, or close the lid of the barbecue. Stew for 45 minutes. Take the lid off the Dutch oven and leave for another 15 minutes to reduce. For an even smokier flavour, add some previously soaked smoking chips over the embers and close the lid of the barbecue.
6. Serve with vegan yoghurt and coriander leaves.