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Brew and Bean Chili
Beer’s not just for drinking anymore! It’s for stewing—or “eco-brewing.” As this chili is sans meat, the beer adds another layer of flavor. My favorite part of the recipe, though, is how fast it is to fix. My carbon footprint appreciates that and yours will, too. (Adapted from Big Green Cookbook by Jackie Newgent, RD) Ingredients
- 2 tablespoons peanut oil
- 1 cup finely chopped red onion
- 1 small jalapeno, with some seeds, minced
- 2 large cloves garlic, minced
- 1 cup canned crushed tomatoes
- 3/4 cup low-sodium vegetable broth
- 1/2 cup locally brewed beer
- 1 1/2 tablespoons chili powder, or to taste
- 1/4 teaspoon ground cinnamon
- 1 (15-ounce) can organic kidney beans, drained
- 1 (15-ounce) can organic black or white beans, drained
- 1/2 teaspoon sea salt, or to taste
- 1/4 cup chopped fresh cilantro or flat-leaf parsley
- 1 1/4 cups shredded organic or locally produced Monterey jack or sharp Cheddar cheese (optional)
Directions
- Heat the oil in a large saucepan over medium-high heat. Add the onion and jalapeño. Sauté until the onions are softened, about 6 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
- Stir in the tomatoes, broth, beer, chili powder, and cinnamon and increase the heat to high. Bring to a full boil and boil for 1 minute.
- Stir in the beans and salt and return to a boil. Cover and turn off the heat.
- Let âlid cookâ (cook covered while the burner is off) until flavors are combined, about 5 minutes. Taste and adjust seasoning, if necessary.
- Stir in the cilantro. Top with the cheese (if using) and serve.
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