Black Bean & Zucchini Chili
By Dishing Up the Dirt
A warming summer chili is just what the doctor ordered with this veggie-full classic.
Ingredients
- 3 Tablespoons olive oil
- 1 medium sized onion, diced
- 4 cloves of garlic, finely chopped
- 2 bell peppers, roughly chopped
- 1 Jalapeño pepper, seeded and diced
- 2 medium sized zucchini/summer squash, cut into 1/4 inch chunks
- 2 Tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- healthy pinch of salt
- 1/4 cup tomato paste
- 1 (12oz) bottle pale ale
- 2 (15 oz) cans black beans, rinsed and drained
- 1 1/2 cups vegetable stock
- salt + pepper to taste
- 1/4 cup minced cilantro
- full fat greek yogurt for serving
- fresh lime juice for serving
Overview
Prep Time
15 minutes
Cook Time
30 minutes
Serves
4-6
Instructions
Step 1
Heat the olive oil in a dutch oven over medium-high heat. Add the onion and cook for about 3 minutes. Stir in the garlic, bell peppers, jalapeño, and zucchini. Cook for about 1 minute. Add the chili powder, cumin, oregano, salt and continue to cook, stirring often, for about 8 minutes. Add the tomato paste and cook for 1 more minute, stirring often. Deglaze the pan by pouring in the 12 ounces of beer and 1 1/2 cups vegetable stock. Bring to a low boil. Reduce heat to low and simmer for 30 minutes. Season to taste with salt and pepper
Step 2
Serve with minced cilantro, a dollop of greek yogurt and freshly squeezed lime juice.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Taste test as you go
- Have fun in the kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
