Vegetarian Chili

In return for letting me share her amazing gluten-free cornbread recipe, Basha asked that I post my vegetarian chili recipe.  Which I'd be happy to do, if I had one. Like many good dishes, it started with a recipe (in this case the original Moosewood's) but then devolved to a rough formula kept in my head.  So for now, here's a rough cut:

Ingredients

• Beans (approx 2 cans, preferably kidney, but cannelini and/or black beans work, too)
• 1 Onion (medium to large, chopped)
• Green pepper (chopped - substitute a sweet red, if necessary)
• 1 Carrot (chopped or sliced with a mandolin)
• Chili powder 
• Cumin 
• Cayenne
• Garlic
• Black pepper
• Salt
• Olive oil
• Beer (approx one cup)
• V8 or tomato juice (water if necessary)
• Steel cut oats (approx quarter cup - can sub. wheat berries or barley, if gluten doesn't bother you)
• A touch of honey or other sweetener (agave, orange juice, etc)

Steps

• In a large, heavy saucepan, saute the onions. 
• Add the garlic and the beans (drained).
• Add the green pepper and carrot bits.
• When all these are seasoned and starting to stick to the pan, add a half bottle of beer.
• Left the beer cook off slightly, then heat the V8 and soak the grain in it.
• Add the softened grain and V8 to the pot, and simmer.
• Taste and add more spices or the honey, if needed.  (if too salty, dice some potato and throw it in).

Serve over baked potatoes, or with cornbread.  Top with grated cheese, sour cream, nothing, or ?