Meatless Winter Chili
- 4Servings
Ingredients
- 3 - 4 ancho chile peppers
- 1/4 cup EVOO (extra-virgin olive oil)
- 1 pound cremini mushrooms, quartered
- 1 pound firm, small to medium zucchini, chopped into a small dice
- 2 medium onions, chopped into a small dice
- 3 - 4 cloves garlic, chopped
- 1 fresh red or green hot chile pepper, chopped or thinly sliced
- 1 tablespoon ground cumin (about a palmful)
- 1 tablespoon ground coriander (about a palmful)
- A few sprigs fresh thyme, chopped
- 1 teaspoon mexican oregano or marjoram (about 1/3 palmful)
- Salt and pepper
- 1/4 cup tomato paste
- 1 bottle beer, such as Negra Modelo
- 1 15 ounce can black beans, rinsed
- Juice of 1 lime
- Toppers to choose from: crushed tortilla chips, sour cream, shredded sharp cheddar or smoked cheese, scallions or finely chopped onions, lime wedges
Preparation
Seed and stem the ancho chile peppers. In a large saucepan, cover them with a couple of cups water, bring to a boil and simmer to soften, 10 minutes.
In a large pot, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the mushrooms, brown for 7 to 8 minutes, then add the zucchini, onions, garlic, fresh hot chile pepper, spices, herbs, salt and pepper; stir frequently for 10 minutes. Add in the tomato paste and stir for 1 minute; add in the beer and deglaze the pan. Stir in the beans. Puree the ancho chile peppers in 1/2 cup of the water used to soften them, then add to the chili. Bring to a bubble, then reduce the heat and simmer for 10 minutes to combine the flavors. Add the lime juice. Serve with the toppers.
