Smoky Black Bean & Ale Chili

I honestly thought that the beer-themed dinner was one of our best ever! For the other main dish, I decided to make a black bean and ale chili. I found a couple recipes that sounded good, but I ended up mainly following one (www.gimmesomeoven.com/smoky-black-bean-chili/) and making my own adjustments along the way. As everyone knows, I am not a fan of spicy food; however, since I know most everyone else is (sorry, Keegan!), I included the amount of chipotle peppers that the recipe called for (but I did seed one of them, so if you didn't do that I'm sure it would be even spicier). Also, the recipe I listed below is for a "normal" amount of servings, but I doubled the recipe so it would make enough for our bunch! Here is the recipe with my modifications:


Smoky Black Bean & Ale Chili


1 Tbs. olive oil
1 medium onion, diced
3 garlic cloves, chopped
1 medium sweet potato, diced
1 bottle of beer (I used a lager)
3 (15 oz.) cans black beans, drained and rinsed
2 (15 oz.) cans diced tomatoes with green chilies and/or fire roasted tomatoes
2 chipotle peppers in adobo sauce, chopped (seeded for less heat)
1 tsp. ground cumin
1 tsp. smoked paprika
2 tsp. chili powder
1 tsp, dried oregano
½ tsp. salt

Heat oil in a large pot. Sauté onion and garlic over medium/low for about 5-7 minutes, stirring occasionally. Add sweet potato and spices and cook for 1-2 minutes while stirring. Stir in beer, beans, tomatoes, and peppers and bring to a boil. Reduce heat to a simmer and cook for at least one hour. Serve with shredded cheese, avocado, sour cream, cilantro, and tortilla chips.

I'm looking forward to our next culinary undertaking!!