| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 carrots, chopped
- 1 red onion, chopped
- 1 poblano chile pepper, seeded and chopped
- 1 yellow bell pepper, chopped
- Kosher salt
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Freshly ground pepper
- 1/2 cup lager
- 1 28-ounce can whole peeled tomatoes, crushed by hand
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pink beans, drained and rinsed
- 1/2 cup chopped fresh cilantro
Instructions
- Heat the oil in a large pot over medium-high heat. Add the carrots, red onion, poblano, bell pepper and 1/2 teaspoon salt and cook, stirring, until just starting to brown, about 10 minutes. Stir in the garlic, chili powder, cumin, coriander, cinnamon and a few grinds of pepper.
- Add the lager and simmer until mostly reduced, about 1 minute. Add 2 1/2 cups water and the tomatoes. Stir in the black beans and pink beans. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Stir in the cilantro.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 211 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 11 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 678 mg |
Reviews
This was really tasty. Used an IPA, as that’s all I had and it worked well. Kids loved it.
Perfection,per my son’s recommendation i used modelo for the lager since I had now idea which one to use. Made this during lent,will definitely be on my menu going forward