Black Bean Chili with Dark Ale
A slightly sweet, dark beer tempers the acidity of the tomatoes and the spiciness of the chipotle chiles in this easy recipe.
Ingredients
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2 chipotle chiles in adobo sauce, drained and minced
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2 tablespoons olive oil
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2 tablespoons ground cumin
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1 large onion, finely chopped (1 1/2 cups)
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1 medium red bell pepper, diced (1 cup)
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5 cloves garlic, minced (5 teaspoons)
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2 14-ounce cans black beans, rinsed and drained
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24 ounces gluten-free dark beer
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1 14-ounce can diced tomatoes
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1 cup fresh or frozen corn
Directions
1.
Heat oil in 3-quart 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. Saute 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.
Nutrition information
Calories 192, Total Fat 5 g, Saturated Fat 1 g, Sodium 383 mg, Carbohydrate 31 g, Fiber 10 g, Protein 8 g, Sugars 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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