Meatless Black Bean Chili
I based this recipe on the Black Bean Chili with Dark Ale recipe that came from Vegetarian Times magazine. The first time I made it, it happened to be a particularly brutal night of homework battling with the Tiny Kitchen Assistant. I didn’t taste it before serving and… oh, the regret! While there wasn’t anything inherently bad about any of the ingredients, the bitterness was appalling. We all muddled through, but it wasn’t a winner.
So I tried again.
This time, I modified the recipe to mitigate the bitterness and added more vegetables. The result: a tasty meatless meal.
- 2 Tbsp olive or grapeseed oil
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 medium carrots, finely chopped
- 5 cloves garlic, minced
- 2 14-ounce cans of black beans, rinsed and drained
- 24 ounces of dark ale
- 1 14-ounce can diced tomatoes, drained
- 1 can tomato paste
- 1 can sweet corn
- 2 tsp cumin
- 1 Tbsp chili powder
- 1 tsp chipotle powder
- Freshly ground pepper
Heat the oil over medium heat. Add onion, peppers, carrots and garlic. Sauté for 5-10 minutes, or until the vegetables have softened.
Add beans, beer, tomatoes, tomato paste and corn. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 45 minutes or until thickened.
Serve with your favorite chili toppings. Ours include green onions, onions, shredded cheese, avocado, sour cream, hot sauce and tortilla chips.
Though he may be a serious carnivore, the Tiny Kitchen Assistant gladly accepted this meal because it was served with chips. He’s easy.
The Husband gave it a middle-of-the-road vote: fine, but not his favorite.