Beer and chili are a classic flavour combination that is hard to beat. Smoky chipotle chilis in adobo sauce are available in the Latin section of better grocers. Because a little goes a long way, consider freezing leftover chipotles for future use.
1 1/2 cups (350 mL) dried black beans
4 medium tomatoes, chopped
1 Tbsp (15 mL) apple cider vinegar
1 Tbsp (15 mL) minced chipotle chili pepper in adobo sauce or 1 tsp (5 mL) ancho chili powder
1 tsp (5 mL) cumin
1 tsp (5 mL) dried thyme
Salt and pepper to taste
1 Tbsp (15 mL) grapeseed or extra-virgin olive oil
1 large yellow onion, chopped
1 large carrot, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
1 cup (250 mL) frozen corn
2 celery stalks, sliced
1 cup (250 mL) porter or stout beer
2 Tbsp (30 mL) tomato paste
1 ripe avocado, diced
1/3 cup (80 mL) fresh cilantro, chopped
Place beans in large bowl, cover with water, and let soak for several hours. Drain beans, place in saucepan, and add enough water to cover by 2 in (5 cm). Bring to boil, reduce heat, and simmer covered for 40 minutes, or until slightly tender. They will soften further in the chili.
Add tomatoes, cider vinegar, chipotle chili in adobo sauce, cumin, thyme, and salt and pepper to blender or food processor container and blend until smooth.
In large skillet, heat oil over medium heat. Add onion and carrot; cook for 5 minutes. Add garlic, red bell pepper, corn, and celery; cook 2 minutes. Add black beans, beer, tomato paste, and tomato mixture. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 30 minutes.
Serve garnished with avocado and cilantro.
Serves 6.
Each serving contains: 329 calories; 14 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 51 g carbohydrates;
13 g fibre; 41 mg sodium
source: “Think Outside the Mug“, alive #353, March 2012
