Black Bean Chili with Dark Ale - 31g Carbs, 10g Fiber, 4g Sugar
From: Vegetarian Times Issue: March 1, 2009 p.80
A slightly sweet, dark beer tempers the acidity of the tomatoes and
the spiciness of the chipotle chiles in this easy recipe.
Serves: 8
2 chipotle chiles in adobo sauce, drained and minced
2 Tbsp olive oil
2 Tbsp ground cumin
1 large onion, finely chopped (1 1/2 cups)
1 medium red bell pepper, diced (1 cup)
5 cloves garlic, minced (5 tsp)
2 (14oz cans) black beans, rinsed and drained
24 oz gluten-free dark beer
1 (14oz can) diced tomatoes
1 cup fresh or frozen corn
Heat oil in 3-qt. pot over medium heat. Add chipotles and cumin; season
with salt, if desired. Cook 1 minute, or until fragrant. Stir in onion,
bell pepper, and garlic. Sauté 5 to 7 minutes, or until vegetables are
soft. Stir in beans, beer, tomatoes, and corn. Bring chili to a boil.
Reduce heat to medium-low, and simmer, uncovered, 45 minutes, or until
thick.
Servings: 8
Serving Size: 1 cup
Nutrition per Serving:
192 Calories, 5g Total Fat, <1g Saturated Fat, 8g Protein,
31g Carbs, 10g Fiber, 4g Sugars, 383mg Sodium
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