Thursday, September 16, 2010

Grilled Vegetable Chili

Hi Everyone!
Last week (i think it was last week anyway...) Ryan had friends over to his place for dinner. We needed to come up with a dinner that was vegetarian friendly, healthy and YUMMY! I pulled out Rachael Ray's Big Orange Book for potential ideas. Luckily we found a great recipe: Grilled Vegetable Chili. I don't have pictures because I always forget my camera when I actually need it... but here is the recipe!
(we doubled it, which was quite the undertaking because its A LOT OF VEGGIES!) I also liked this recipe because everyone at the dinner seemed to enjoy it, and so did Ryan, which is always a good thing. haha.
The recipe can be found here (or in the book):
I have made the recipe with substitutions noted within:

2 zucchini, slice 1/2 inch thick
1 large red bell pepper and 1 large yellow bell pepper, halved and seeded
2 large portabella mushrooms
1 red onion, peeled and sliced 3/4 inch thick
1/2 cup EVOO
Salt and Pepper
3 garlic cloves, chopped
2 jalapeno peppers, seeded and finely chopped
1 can black beans
2 tbsp chili powder
2 teaspoons paprika
3 tablespoons tomato paste
1 cup of beer
2 cups vegetable stock
Juice of 1 lime
handful of fresh cilantro, finely chopped
Tortilla chips
2 cups shredded cheddar or pepper Jack cheese
2 -3 scallions, chopped

Note: we did not have beer, so we just added another cup of stock. We also did not have cilantro. I suspect these two things would have changed the flavor quite a bit, but i'm sure I would have still enjoyed it anyway!

Heat a grill to medium heat (we didn't have one so we used a pan) Brush all veggies with EVOO and season with salt and pepper. Cook for 4 minutes on each side/until tender. Move onto platter.
Heat the rest of the EVOO in a medium pot on medium.  Add garlic and jalapeƱos and cook for 2-3 minutes. Then add beans and chop the grilled veggies into 1/2 inch pieces. Add them to the pot as you go.  Season with chili powder, paprika and salt and pepper.  Stir in tomato paste and cook for 2 mins.  Stir in beer and reduce for 30 secs, then stir in stock and simmer for a few mins.  Stir in the lime juice and cilantro.

Serve with crushed chips and cheese on top.  Garnish with scallions.
Serves 4



  1. Hey - just a word of warning about putting up recipes that are from other books...even if you cite the book, someone could really press copyright issues on you if they wanted to! So, I'll usually say 'I followed this recipe (link to book) with the following substitutions' so as not to draw unwanted fire.

    Otherwise, looks tasty!

  2. thanks! i changed it around. i figured i was covering my bases but you are right :)

  3. It was delicious! I had two helpings!