Food Chemistry FSEM Spring 2010

Grilled Veggie Chili Recipe

Ingredients:
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
Directions:
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.