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Grilled Vegetable Chili

June 2008
Grilled Vegetable Chili

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Here's a way to use your grill to make a healthy meat-free meal.

Makes: 4 servings

Prep: 20 mins

  • 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 jalapeno chiles, seeded and finely chopped
  • 1 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 jalapenos 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.