Grilled Vegetable Chili
A unique and delicious chili recipe that's perfect for summer grilling!
Foto: RecipeGirlIngredients
- 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, (divided)
- salt and freshly ground black pepper, (to taste)
- 2 medium garlic cloves, (minced)
- 2 medium jalapeño chiles, ((seeded, ribs removed and minced))
- One 15-ounce can black beans, (drained and rinsed)
- 1 tablespoon chili powder
- 3 tablespoons tomato paste
- 1 cup light beer
- 1 cup vegetable broth
- ⅓ cup chopped fresh cilantro
- ¾ cup shredded cheddar cheese
- 4 tablespoons sour cream
Steps
Preheat a grill to medium-high. Lightly brush the zucchini, bell peppers, portobellos and red onion with 3 tablespoons 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.
In a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the garlic and jalapeños and cook for 1 minute. Add the black beans and heat through. Stir in the grilled vegetables and chili powder; season with salt and pepper. Stir in the tomato paste and cook for 2 minutes. Stir in the beer and cook until slightly reduced, about 10 minutes. Stir in the vegetable broth and simmer over low heat until thickened, about 5 minutes.
Divide the chili among 4 bowls. Top with cilantro, cheese and sour cream.
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