Grilled Vegetable Chili

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
696
FAT
159%
CHOL
22%
SOD
43%

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Ingredients for 4 servings

2 zucchini, sliced 1/2 inch thick

1 red bell pepper, quartered

1 yellow bell pepper, quartered

2 large portobello mushroom caps

1 red onion, sliced 3/4 inch thick

1/2 cup extra virgin olive oil (EVOO)

Salt and pepper

2 cloves garlic, grated or finely chopped

2 jalapeƱo chiles, seeded and finely chopped

One can black beans (15 ounces), rinsed

1 tablespoon chili powder

3 tablespoons tomato paste

1 cup beer

1 cup vegetable broth

1/3 cup chopped cilantro

1 1/2 cups shredded smoked cheddar or pepper jack cheese, for serving

Lime wedges, for serving

Flaxseed or other tortilla chips, for serving

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