Monday, September 24, 2012

Meganr's Black Bean Chili with Tempeh and Dark Ale

Meganr created this using a 2009 Vegetarian Times recipe as a starter. The nutrition facts for this outstanding chili were made at Calorie Count!

Black Bean Chili with Dark Ale

(Makes 4 servings)

2 tbsp olive oil
2 chipotle chilis in adobo sauce
2 tbsp cumin
1 1/2 cups onion, chopped fine
1 medium red bell pepper, diced
5 cloves garlic, minced
3 cups black beans, cooked or from can
1 1/2 pints dark ale
1 1/2 cups tomatoes, chopped
1 cup corn
4 ounces tempeh, diced


Heat oil in 3-qt pot over medium heat.

Add chipotles and cumin. Cook 1 minutes, or until fragrant.

Stir in onion, bell pepper, and garlic and sauté 5 to 7 minutes, or until vegetables are soft.

Stir in beans, beer, tomatoes and corn and bring to a boil. Reduce heat to medium-low and simmer, uncovered 45 minutes or until thick.


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