Chili

240 minutes Prep: 40 minutes Cook: 200 minutes

191 calories per serving view nutrition facts

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2	tablespoons	olive oil
1	each	red onions	coarsely chopped
1	each	spanish onion	coarsely chopped
4	each	garlic cloves	finely chopped
2	teaspoons	chili powder	or as much as desired
2	teaspoons	red pepper flakes	crushed, or as much as desired
1	tablespoon	cumin	or as much as desired
1	small	eggplant	and diced
1	cup	white beans	soaked
1	cup	black beans	soaked
2	pounds	red kidney beans	cooked, drained and rinsed
12	ounces	beer	ale, from the bottle
1	tablespoon	oregano	greek, dried
40	ounces	tomatoes, canned	chopped
1	pound	chicken breasts	skinless boneless, poached and sliced
1	each	sweet red bell pepper	cored and cut in strips
1	each	green bell pepper	cored and cut in strips
1	x	goat (chevre) cheese	as desired
1	x	cilantro	freshly chopped, to taste

Heat oil over low flame in a heavy-bottomed stockpot.

Add onion, garlic, and spices and cook, covered, until golden, about 15 minutes.

Add eggplant and cook, covered, for 15 minutes, stirring occasionally.

Add beans, beer, oregano, and tomatoes.

Cook, covered, over medium heat for 30 minutes.

Reduce heat to low and cook for 2 to 3 hours (or less if using already cooked beans), partly covered, making sure all beans are completely soft.

Add chicken and peppers and cook until just heated.

Serve with a dollop of (soft) goat cheese and fresh cilantro.

Note: You may want to add a second bottle of ale to the chili when as needed.

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Serving Size 269g

Amount per Serving

Calories 191 17% of calories from fat