BestDailyRecipe

This recipe is adapted from a Rachel Ray recipe and can be served with or without meat, and uses a wide range of vegetables; hence the “rainbow.”  Plus, it’s really friggin’ healthy!  Great with tortilla chips or french bread.

Serves 4

INGREDIENTS:

1 zucchini

1 yellow squash

1 red bell pepper

1 orange bell pepper

1 large portobello mushroom cap

1 small eggplant

2 boneless skinless chicken breasts or 1 lb. ground beef (optional)

2 tbsp cup olive oil

2 cloves garlic, minced

1 jalepeno, chopped

1 15 ounce can black beans

1 15 ounce can white beans

1 tbsp chili powder

3 tbsp tomato paste

1 cup beer (use your favorite)

1 cup vegetable broth

Salt and Pepper

For Serving:

1/3 cup cilantro, chopped (you can use more or less, depending on your enjoyment of cilantro)

1 cup shredded chedder

lime wedges

DIRECTIONS:

1. Chop zucchini, squash, bell peppers, eggplant, and mushroom into bite size pieces
2. Steam vegetables until tender, the following are approx. times: zucchini and squash ~5 minutes, peppers ~10 minutes, mushroom ~2 minutes (you can add this to another pan with time remaining), eggplant ~5-10 minutes
3. If preparing with meat, cook the meat of choice in a frying pan over medium-high heat, ~10 minutes)
4. Heat olive oil in large frying pan over medium-high heat
5. Add garlic and jalepeno, saute ~1 minute
6. Add beans, and cook until heated
7. Add vegetables and chili powder, if using meat, add now
8. Season with salt and pepper to taste
9. Add tomato paste and stir until evenly mixed
10. Add beer, cook until slightly reduced, ~10 min.
11. Add vegetable broth, cook over low heat until thickened
12. Top chili with cilantro and cheese, squeeze lime wedge over chili
13. Enjoy!!

Tags: chili, egglplant, squash, vegetables, zucchini