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Fourby Chili (Black Beans, Beer, and Broccoli)















Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


2 cups black beans
2 Bottles stout beer
2 cans tomatoes
diced, or fresh tomatoes
12 ounces tomato paste
2 each hot chili peppers
long, mild, seeded and diced
3 medium jalapeño pepper
seeded and diced
3 Serrano serrano chiles
seeded and diced
5 Cloves garlic
1 each onions
1 cup whole kernel corn, frozen
or fresh
2 tablespoons white vinegar
2 tablespoons chili powder
1 teaspoon cumin
1 tablespoon oregano
½ teaspoon black pepper
1 teaspoon sweet red bell peppers
¼ cup peanut butter
1 teaspoon salt
1 tablespoon olive oil
2 Heads broccoli florets


Rinse the black beans, pick out any pebbles; then cover with water and let soak overnight.

Then pour off the soaking water, add 1 bottle of stout, and add fresh water to cover the beans plus about 1 inch.

Bring to a boil, then reduce to a simmer.

Cover partway (it will boil over if fully covered) and let cook for 1½ hours, stirring occasionally.

Add water if neccessary.

Heat olive oil in a pan over medium heat.

Add the garlic, onions, and all chili peppers.

Sauté a few minutes until soft, then add to the beans.

Add the vinegar and spices and the diced tomatoes; simmer for another half hour, stirring.

As the liquid from the tomatoes boils off, start adding stout from the second bottle.

About half of this bottle is reserved for the cook.

Add the corn and the peanut butter, simmer for another hour or so, keeping it moist enough (with stout and/or water) so that it doesn't crust over.

Stir occassionally.

Best if you let it sit overnight, and reheat it for dinner the next day.

To serve: cut the florets off of the broccoli, and steam until done (but crisp).

I ususally do this in the microwave.

Serve the chili with a sprinkle of chopped onions and grated cheddar cheese on top (for vegan, omit cheese or use tofu cheese).

The broccoli can either be stirred in at the last minute, pressed on top of the chili for nice presentation, or placed along side it.

Serve with spanish rice (follows) and with warmed corn tortillas!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 243g (8.6 oz)
Amount per Serving
Calories 34034% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 796mg 33%
Total Carbohydrate 16g 16%
Dietary Fiber 15g 58%
Sugars g
Protein 34g
Vitamin A 52% Vitamin C 45%
Calcium 10% Iron 35%
* based on a 2,000 calorie diet How is this calculated?


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