Black Bean Chili with Dark Ale

Serves 8

A slightly sweet, dark beer tempers the acidity of the tomatoes and the spiciness of the chipotle chiles in this easy recipe.

• 2 chipotle chiles in adobo sauce, drained and minced
• 2 Tbs. olive oil
• 2 Tbs. ground cumin
• 1 large onion, finely chopped (1 ½ cups)
• 1 medium red bell pepper, diced (1 cup)
• 5 cloves garlic, minced (5 tsp.)
• 2 14-oz. cans black beans, rinsed and drained
• 24 oz. dark beer, such as New Belgium 1554
• 1 14-oz. 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.

nutritional information

Per 1-cup serving:

• Calories: 192
• Protein: 8 g
• Total Fat: 5 g
• Saturated Fat: <1 g
• Carbohydrates: 31 g
• Cholesterol: 0 mg
• Sodium: 383 mg
• Fiber: 10 g
• Sugar: 4 g

Vegan