This vegan chili, packed with smoky grilled vegetables is anything but boring! Serve topped with scallions, cilantro, avocado and salsa verde.
I once mentioned I found most recipes for vegetarian chili pretty lackluster in the taste department. That was, until earlier this year when I stumbled upon a recipe for mole inspired chili. Lucky me, I found another one in of all places, a Rachael Ray cookbook. Grilling the vegetables adds a smoky flavor, which is enhanced with smoked chili and smoked paprika. The vegetables also lighten the dish, making it more summer appropriate. Enjoy!
Grilled Vegetable Chili
Adapted from Rachael Ray Big Orange Book
- 2 zucchini or squash, sliced into 1/2-inch thick rounds
- 8 ounces cremini mushrooms
- 1 red onion, peeled and sliced into 1/2-inch rounds
- 1/4 cup extra-virgin olive oil
- 3 cloves of garlic, finely chopped
- 2 jalapeno peppers, seeded and finely chopped
- 1 15-ounce can black beans
- 2 tablespoons chili powder, smoked if you can find it
- 2 teaspoons sweet smoked paprika
- 3 tablespoons tomato paste
- 1 cup beer
- 2 cups vegetable stock
- uice of 1 lime
- Optional accompaniments/garnish
- Chopped cilantro
- Tortilla chips
- Shredded smoked cheddar or pepper Jack cheese
- Chopped scallions
- Heat a grill to medium-high heat. Thread the vegetables onto a skewer, brush with olive oil and season with salt and pepper. Grill until tender and lightly charred. Set aside on a platter. Once cool enough to handle, chop the vegetables into 1/2-inch dice.
- Heat the remaining 2 tablespoons of oil in a large pot over medium-high heat. Add the garlic and jalapenos and cook for 1-2 minutes. Add the grilled vegetables, chili powder, paprika and stir to coat. Pour in the beer and allow it to boil and reduce for 30 seconds. Stir in the stock and beans, simmer for 20 minutes until thickened to desired consistency. Stir in the lime juice.
- Serve garnished as you like, with tortilla chips on the side.