Ian'S Vegan Chili

1. 1

   Cook the black beans with two bay leaves, salt, and a few whole cloves of garlic, as per the instructions on the bag, and set them aside, along with half a cup of their cooking water.

2. 2

   At a low heat, gently caramelize the onions. This always takes longer than expected-- 20min.

3. 3

   When the onions are a rich caramel color, raise the heat to medium, and add the carrots, celery, and jalapenos.

4. 4

   Once everything's softened, add the remaining garlic, and the serrano chilis, and chili powder. Gently cook for another thirty seconds to a minute.

5. 5

   Dump in the beans, reserved cooking water, cumin, brown sugar, and as much beer as it takes to cover everything by a knuckle or two, then bring to a VERY low simmer.

6. 6

   Let the excess liquid cook down, the keep feeding it beer, maintaining roughly the consistency you're looking for in a chili until done. 1-2-3hrs.

7. 7

   While this everything is bubbling, brown the soyrizo, and add it to the pan. 3-4mins

8. 8

   Juice all the limes into a bowl large enough to hold everything. It'll look like too much, because it is.

9. 9

   Halve and pit the avocados, chucking the whole flesh into lime juice as you go, and making certain they're coated. This prevents browning.

10. 10

    Strain out the lime juice into another bowl. Reserve.

11. 11

    Add all other ingredients to the bowl, and gently mash until fairly chunky.

12. 12

    Taste, and gently fold in lime and salt to taste.

13. 13

    Lay down Clingwrap directly on the surface of the guacamole, to prevent browning, and refrigerate for twenty minutes or so.

* Per serving · 4 servings · Values may vary.