Grilled Vegetable Chili
A unique and delicious chili recipe that's perfect for summer grilling!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 470kcal | Carbohydrates: 45g | Protein: 19g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 525mg | Potassium: 1246mg | Fiber: 14g | Sugar: 9g | Vitamin A: 2933IU | Vitamin C: 169mg | Calcium: 240mg | Iron: 4mg