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): http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Grilled-Vegetable-Chili
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
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 jalapeños 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.