Ingredients

2 poblano peppers 3 tablespoons canola oil 1 cup finely chopped onion (about 1 medium) 1 cup finely chopped celery (about 3 ribs) 1 cup finely chopped carrots (about 2 large) 1 teaspoon salt 1 (12-ounce) package frozen meatless ground-beef substitute, such as Morningstar Farms brand 2 (28-ounce) cans crushed tomatoes 2 tablespoons ground cumin 2 tablespoons chili powder, or to taste 1 1/2 teaspoons ground cayenne, or to taste 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried marjoram 1 1/2 teaspoons dried oregano 1/2 cup ketchup 1/2 cup balsamic vinegar 1/2 cup red wine 3 (16-ounce) cans pinto beans, rinsed and drained 1 (16-ounce) can black beans, rinsed and drained Hot sauce, such as Red Rooster brand, to taste 1/4 cup finely chopped fresh cilantro

Description

On A Grill Or Directly Over Gas Burner On The Stovetop, Roast The Poblano Peppers, Turning Them Occasionally With Tongs, Until The Skin Is Blackened And Blistered. Place The Peppers In A Paper Bag Until They Cool, About 5 To 10 Minutes. Meanwhile, In A L

View Full Recipe