Black bean and beer chili
| Prep Time: 15 min | Serves: 6 |
| Cooking Time: 30 min | Yield: 6 bowls |
This high-protein chili is vegetarian-friendly if you leave out the ground turkey.....it is so flavorful. A Rachael Ray creation, turkey is my addition.
Ingredients
- 1 1/2 oz 1 lb. Bags Dried Ancho Chiles
- 2 tbsp 100% Italian Extra Virgin Olive Oil
- 1 lb Raw Portobello Mushrooms
- 2 medium Onion, Sweet
- 1 large Green Bell Pepper
- 1 Jalapeno Pepper
- 4 Raw Clove
- 1/4 tsp Salt*
- 2 tblsp Cracked Black Pepper
- 1 tbsp Spices - Smoked Paprika
- 1 tbsp Spices, Cumin Seed
- 1 tbsp Spices,Ground Coriander
- 1 tbsp Cinnamon (spice)
- 30 oz Beans, Black
- 1/4 cup Organic Tomato Paste
- 3 tbsp Worcestershire
- 12 oz Negra Modelo
- 2 fruit Limes
- 1 cup Shredded Cheddar Cheese
- 2 cups scallions
- 15 Blue Corn Tortilla Chips
Directions
Place the anchos in a pot and cover them with 3 cups of water. Bring to a boil, then lower the heat and simmer gently to reconstitute the peppers.
(if you want meat, brown the turkey in the ban in this step. You can either set aside or keep in pan for simplicity.) Heat the EVOO, two turns of the pan, in a Dutch oven over medium-high heat. Add the mushrooms and brown. Add the onions, peppers, chili pepper and garlic; season with salt, pepper, paprika, cumin, coriander and cinnamon. Cook to soften the onions, 7-8 minutes.
Add the beans to the chili pot and stir to heat through. Add the tomato paste and Worcestershire sauce and stir for 1 minute more, then add the beer.
Puree the reconstituted anchos and their liquid in a food processor or blender. Add to the chili. Simmer to combine the flavors, then stir in the lime juice. Cut the remaining lime into wedges and serve with the chili at the table. Top the chili with cheese, scallions and cilantro and serve with a few chips alongside for scooping.