Recipes
Black Bean Chili with Edamame-Avocado Salsa
8 servings
varies total
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Ingredients
- 1 large yellow onion, coarsely chopped
- 1 large red bell pepper, coarsely chopped
- 2 large green bell peppers, coarsely chopped
- 1 large jalapeño pepper, finely chopped
- 6 cloves fresh garlic, finely chopped
- 16 oz dry black beans
- 12 oz water
- 1 (12-oz) bottle golden Mexican lager
- 2 (1.25-oz) packets mild chili seasoning
- 6 oz tomato paste
- 1 bunch fresh cilantro, coarsely chopped
- 2 Hass avocados
- 3 limes, for juice
- 1 (10-oz) package shelled edamame
- 1 cup tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
Prep
- Chop onion, bell peppers, jalapeño (removing seeds and membrane, if desired), and garlic.
Steps
- (MULTICOOKER: Active Time: 15 minutes, Total Time: 45 minutes)
- (STOVETOP: Active Time: 25 minutes, Total Time: 3 hours, 40 minutes)
- MULTICOOKER: Place in multicooker: onions, all peppers, garlic, beans (unsoaked), water, beer, seasoning, and tomato paste. Set multicooker to the Meat/Stew setting and cook mixture 30 minutes or until beans are tender.
- Mash beans slightly with a potato masher (or back of a sturdy spoon) to desired chili consistency.
- Chop cilantro (1 cup), then stir ½ cup into chili. Peel, pit, and chop avocados. Squeeze limes for juice (¼ cup). Combine edamame, remaining ½ cup cilantro, avocados, trinity mix, and lime juice; toss to blend. Serve chili with edamame-avocado salsa.
Amount per ⅛ recipe serving: Calories 250, Total Fat 6g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 590mg, Total Carb 25g, Fiber 6g, Sugars 8g, Protein 11g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%