THREE-BEAN VEGGIE CHILI

Three-Bean Veggie Chili image

Yield makes 8 servings

Number Of Ingredients 16

1/4 cup olive oil
1 large onion, chopped
8 ounces button mushrooms, thinly sliced
4 garlic cloves, minced
1 tablespoon plus 1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1/8 teaspoon ground cinnamon
1 bottle dark beer, such as brown ale
1 (28-ounce) can diced tomatoes with their liquid
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, such as cannellini, navy, or great northern, drained and rinsed
1 red bell pepper, seeded and finely diced
1 jalapeño chile, seeded and minced
2 cups frozen corn kernels, thawed
Thinly sliced green onions (white and light green parts only), chopped fresh cilantro, sour cream, coarsely grated Cheddar cheese, lime wedges, and tortilla chips, for garnish

Steps:

In a 6-quart heavy pot over moderate heat, warm the olive oil. Add the onion and mushrooms and sauté, stirring occasionally, until the onion is translucent, 6 to 7 minutes. Add the garlic, chili powder, cumin, and cinnamon, and sauté, stirring occasionally, for an additional 2 minutes.
Stir in the beer, tomatoes and their liquid, beans, bell pepper, and jalapeño and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and simmer until the tomatoes are broken down and the chili is thick, about 1 hour.
Just before serving, stir in the corn, and simmer until heated through, 1 to 2 minutes. Season with salt and pepper and serve in bowls, along with the garnish.