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A healthy meat-free
meal...
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2 medium |
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zucchini,
sliced ½-inch thick |
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1 large |
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red bell
pepper, quartered |
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1 large |
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yellow bell
pepper, quartered |
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2 large |
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portobello
mushroom caps |
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1 medium |
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red onion,
sliced ¾-inch thick |
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¼ cup |
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extra-virgin
olive oil |
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salt and
pepper |
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2 cloves |
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garlic,
minced |
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2 medium |
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jalapeño
chiles, seeded and finely chopped |
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15 ounce |
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can black
beans, rinsed |
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1 Tbs |
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chili powder |
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3 Tbs |
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tomato paste |
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1 cup |
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light beer |
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1 cup |
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vegetable
broth |
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1/3 cup |
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freshly
chopped cilantro (for serving) |
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¾ cup |
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shredded
reduced-fat cheddar cheese (for serving) |
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4 Tbs |
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reduced-fat
sour cream (for serving) |
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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. |
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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. |
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3 |
Divide chili among 4
bowls. Top with cilantro, cheese and sour cream. |
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Servings: 4
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Recipe Source |
| Adapted
from Rachael Ray |
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