GRILLED VEGETABLE CHILI
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2 medium zucchini, sliced ½-inch thick
1 large red bell pepper, quartered
1 large yellow bell pepper, quartered
2 large portobello mushroom caps
1 medium red onion, sliced ¾-inch thick
¼ cup extra-virgin olive oil
salt and pepper
2 cloves garlic, minced
2 medium jalapeño chiles, seeded and finely chopped
15 ounce can black beans, rinsed
1 Tbs chili powder
3 Tbs tomato paste
1 cup light beer
1 cup vegetable broth
1/3 cup freshly chopped cilantro (for serving)
¾ cup shredded reduced-fat cheddar cheese (for serving)
4 Tbs reduced-fat sour cream (for serving)
1. Preheat a grill to medium-high. Lightly brush the zucchini, bell peppers, portobellos and red onion with 3 T. olive oil; season with salt and pepper. Cover and grill, turning once, until charred, about 8 minutes. Transfer to a plate to cool. Chop into ½-inch chunks.
2. In a large saucepan, heat remaining 1 T. olive oil over medium heat. Add garlic and jalapeños and cook for 1 minute. Add the black beans and heat through. Stir in grilled vegetables and chili powder; season with salt and pepper. Stir in tomato paste and cook for 2 minutes. Stir in the beer and cook until slightly reduced, about 10 minutes. Stir in vegetable broth and simmer over low heat until thickened, about 5 minutes.
3. Divide chili among 4 bowls. Top with cilantro, cheese and sour cream.
Servings: 4
Recipe Source
Adapted from
Rachael Ray
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RATE THIS RECIPE[ratings]
"This was a really unique chili recipe to make. We enjoyed it with cheddar, sour cream, cilantro and a squeeze of lime. My son liked scooping it up with tortilla chips."
-San Diego, CA
