Four Dead in O-Hi-O Chili

This meatless chili is built on vegetables, not shortcuts. Two pots going at once means the garlic, onion, and red pepper get their own sauté while zucchini, carrots, and celery soften separately. Combining them gives you layers of texture instead of a uniform mush.

Both canned and fresh tomatoes go in, which matters. The canned tomatoes break down into the sauce base while the fresh ones hold their shape and pop with brightness. A pour of flat beer loosens everything and adds a malty depth that water never could.

The two-bean combo of kidney beans and chickpeas goes in late, after the vegetables have had 30 minutes to build flavor. This keeps the beans from turning to paste. Fresh dill and lemon juice stirred in at the end is the unexpected move here. That hit of acid and herbiness lifts the whole pot.

Chef Tips

• Use flat beer, not fresh from the can. Pour it out 30 minutes before cooking, or just use whatever’s left over from last night. The carbonation can make the chili foam up.
• Sour cream on top isn’t just garnish. The cool tang cuts through the spice and richness.
• Sunflower seeds add crunch that keeps each bowl interesting to eat, so don’t skip them.
• Start with 3 tablespoons chili powder and taste after simmering. You can always stir in more at the end.

Variations

• Add a drained can of black beans for a three-bean version with extra heft.
• Throw in a diced sweet potato with the carrots for more body and natural sweetness.
• Use a dark stout instead of lager for a richer, more roasted flavor in the base.