Vegetarian Chili March 22 2017, 1 Comment

4 servings


1/4 cup chipotle olive oil
1 1/2 pounds firm zucchini, chopped into small dice
2 onions, chopped into small dice
4 cloves garlic
1 hot chile pepper, chopped or thinly sliced
1 T cumin
1 T coriander
1 T thyme
1 t oregano
1/4 cup tomato paste
1 12oz bottle beer
1 15oz can black beans
1 cup chicken stock
2 T Espresso balsamic


  1. Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes.
  2. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in beans and  the stock. Add the balsamic.
  3. Bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors.
serve with sour cream, or cheese, crushed tortillas or however you love your chili.