Hearty Mexican Chili
Hearty Mexican Chili recipe
Yield
16 servingsPrep
40 minCook
200 minReady
240 minLow in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
red onion
coarsely chopped |
|
| 1 | each |
spanish onions
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 peppers
cored and cut in strips |
|
| 1 | each |
green bell peppers
cored and cut in strips |
|
| 1 | x |
goat (chevre) cheese
as desired |
*
|
| 1 | x |
cilantro
freshly chopped, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
red onion
coarsely chopped |
|
| 1 | each |
spanish onions
coarsely chopped |
|
| 4 | each |
garlic cloves
finely chopped |
|
| 1E+1 | ml |
chili powder
or as much as desired |
|
| 1E+1 | ml |
red pepper flakes
crushed, or as much as desired |
|
| 15 | ml |
cumin
or as much as desired |
|
| 1 | small |
eggplant
and diced |
*
|
| 237 | ml |
white beans
soaked |
|
| 237 | ml |
black beans
soaked |
|
| 907.2 | g |
red kidney beans
cooked, drained and rinsed |
|
| 346.8 | ml/g |
beer
ale, from the bottle |
|
| 15 | ml |
oregano
greek, dried |
|
| 1156 | ml/g |
tomatoes, canned
chopped |
|
| 453.6 | g |
chicken breasts
skinless boneless, poached and sliced |
|
| 1 | each |
sweet red bell peppers
cored and cut in strips |
|
| 1 | each |
green bell peppers
cored and cut in strips |
|
| 1 | x |
goat (chevre) cheese
as desired |
*
|
| 1 | x |
cilantro
freshly chopped, to taste |
*
|
Directions
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.
