Black Bean & Zucchini Chili

Black Bean & Zucchini Chili

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 30 minutes  |  Serves:4-6

• 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

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
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.