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Step 1: In dutch oven or large soup pot, melt butter and olive oil over medium heat; gently cook garlic and onion until soft and transluscent, about 10 minutes.
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Step 2: Add carrots, celery, bell peppers, continue cooking down base for about 10 minutes; add salt and pepper.
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Step 3: Meanwhile, cook garden burgers in microwave until cooked through, chop and set aside.
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Step 4: Add diced potatoes, can of diced tomatoes, tomato paste, kidney beans, black beans, garbanzo beans, corn, garden burgers, beer, chili powder, ground cumin, ground corriandor, red pepper, bay leaves, more salt and pepper. raise temperature until simmering, then drop to very low and cover, and allow to cook for 45-60 minutes.
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Step 5: Adjust seasonings to taste. Chili can be cooked down uncovered further, until desired thickness and flavor is reached. Add parsley at the very end.
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Serve with a dollop of sour cream, plain yogurt, or melted cheese.
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NOTES:
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Do not fear adding more chili powder to suit taste.
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Any 3 beans of choice can work here, including pinto beans or lentils.
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Do you like your chili extra thick and old-fashioned? Add a can of refried beans as well to thicken things up and give it an earthier taste.
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This recipe makes a huge batch that will last for weeks in the fridge, or, freeze for months of enjoyment.
