Grilled Vegetable Chili Rachael Ray   From Every Day with Rachael Ray June-July 2008 SERVES 4 2 zucchini, sliced 1/2 inch thick 1 red bell pepper, quartered 1 yellow bell pepper, quartered 2 large portobello mushroom caps 1 red onion, sliced 3/4 inch thick 1/2 cup extra-virgin olive oil (EVOO) Salt and pepper 2 cloves garlic, grated or finely chopped 2 jalapeño chiles, seeded and finely chopped One 15-ounce can black beans, rinsed 1 tablespoon chili powder 3 tablespoons tomato paste 1 cup beer 1 cup vegetable broth 1/3 cup chopped cilantro 1 1/2 cups shredded smoked cheddar or pepper jack cheese, for serving Lime wedges, for serving Flaxseed or other tortilla chips, for serving 1. Preheat a grill to medium-high. Lightly brush the zucchini, bell peppers, portobellos and red onion with 6 tablespoons EVOO; season with salt and pepper. Cover and grill, turning once, until charred, about 8 minutes. Transfer to a plate to cool. Chop into 1/2-inch chunks. 2. In a large saucepan, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, 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. 3. Divide the chili among 4 bowls. Top with the cilantro and cheese and serve with the lime wedges and tortilla chips.

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