This is a baby batch of chili! I made a large pot to share with our friends who just gave birth and are on a meal train. We had leftovers. Then we got the call that a family member was in labor. We hopped in the car with leftovers in tow and fed the second batch of new parents tonight. This chili gets its spice from a variety of sources, gets its freshness from veggies, gets its meatiness from the mushrooms, and gets its bulk from the quinoa. Based on common flavor-building tips from Cook’s Illustrated, I used soy sauce, brown sugar and beer to boost the chili’s depth of flavor.

Spicy Veggie Chili

Ingredients:

• 1/4 cup vegetable oil
• 2 cups shiitake mushrooms, chopped
• 3 cloves garlic, minced
• 3 carrots, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 cups summer squash, chopped
• 1/8 cup soy sauce
• 1/4 cup brown sugar
• 1 6 ounce can of tomato paste
• 1/2 teaspoon chili powder
• 1 4 ounce can of green chile
• 2 chipotle peppers (canned) + 1 tablespoon adobo sauce
• 1/8 cup pickled jalepenos
• 1 15 ounce can kidney beans
• 2 15 ounce cans pinto beans
• 1 28 ounce diced tomatoes
• 1 cup mushroom broth
• 1 12 ounce bottle of beer (any will do)
• 1/2 cup quinoa
• 1/2 cup cilantro
• 1 tablespoons fresh oregano
• Salt & pepper, to taste