Grilled Vegetable Chili

Langkah-langkah

1. Preheat a grill to medium-high. Lightly brush the zucchini, bell peppers, portobellos and red onion with 3 tablespoons olive oil; season with salt and pepper. Cover and grill, turning once, until charred, about 8 minutes. Transfer to a plate to cool. Chop into ½-inch chunks.
2. In a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the garlic and jalapeños and cook for 1 minute. Add the black beans and heat through. Stir in the grilled vegetables and chili powder; season with salt and pepper. Stir in the tomato paste and cook for 2 minutes. Stir in the beer and cook until slightly reduced, about 10 minutes. Stir in the vegetable broth and simmer over low heat until thickened, about 5 minutes.
3. Divide the chili among 4 bowls. Top with cilantro, cheese and sour cream.