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CHILI RECIPES
Grilled Vegetable Chili
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Grilled
Vegetable Chili |
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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 |
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Adapted from Rachael Ray |
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CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
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Recipe
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Ratings:
***Hey,
This One's a Keeper!- would
make it again. "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
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