Monday, May 25, 2009

Black Bean Chili with Dark Ale

I decided that for Memorial Day we should have chili. We have a hard time finding good vegetarian chili recipes, but this one seems to have finally hit the spot! I doubled the chipotle, which actually wasn't the greatest idea because it was VERY spicy! And this is US talking!!!! So don't double the chipotle. Bad idea. We used a Sam Adams variation because I love Sam Adams, and I have no idea what a gluten-free beer is so I didn't even bother trying to use one. We really liked this a lot and would definitely make it again.

Notes: I put green onions on top and it was delicious. Cheese might be good too.


Black Bean Chili with Dark Ale
Vegetarian Times, March 2009

A slightly sweet, dark beer tempers the acidity of the tomatoes and the spiciness of the chipotle chiles in this easy recipe.

2 chipotle chiles in adobo sauce, drained and minced
2 Tbs. olive oil
2 Tbs. ground cumin
1 large onion, finely chopped (1 1/2 cups)
1 medium red bell pepper, diced (1 cup)
5 cloves garlic, minced (5 tsp.)
2 14-oz. cans black beans, rinsed and drained
24 oz. gluten-free dark beer
1 14-oz. can diced tomatoes
1 cup fresh or frozen corn

Heat oil in 3-qt. pot over medium heat. Add chipotles and cumin; season with salt, if desired. Cook 1 minute, or until fragrant. Stir in onion, bell pepper, and garlic. Sauté 5 to 7 minutes, or until vegetables are soft. Stir in beans, beer, tomatoes, and corn. Bring chili to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes, or until thick.

Yield: 8 servings

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