Serves 6-8

Ingredients: 

• 2 Tablespoons Olive Oil
• 1 jalapeno pepper, seeded and finely chopped
• 1 large onion, chopped
• 4 garlic cloves, finely chopped
• salt & pepper
• 1 bottle of Mexican beer
• 2-15oz cans black beans
• 2 Tablespoons chili powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground allspice
• 1-15oz can crushed or diced tomatoes
• 2 cups vegetable stock
• 1 lime, halved

Instructions: 

• Heat oil in medium pot over med-high heat. Add the jalapenos, onions, and garlic to the pan, season with salt and pepper, and cook until tender, 6-7 minutes.
• Stir the beer into the pot. Boil the beer until reduced by half (1-2 minutes), then add 1 can of black beans. Mash them into the onions with a potato masher, then stir in the 2nd can of beans, leaving them whole.
• Add the chili powder, paprika, cumin and allspice. Stir in the tomatoes and stock. Bring the chili up to a bubble, add salt to taste, then reduce the heat to a simmer and cook the chili for 8-10 minutes to thicken. Squeeze in the lime juice and remove the chili from heat.
• Serve with desired toppings: hot sauce, sour cream, cilantro, scallions, tortilla chips, cheese, etc.

Nutrition Info Per Serving: 
Calories 260.2
Total Fat 6.1 g
Saturated Fat 1.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 3.6 g
Cholesterol 0.0 mg
Sodium 309.5 mg
Potassium 712.7 mg
Total Carbohydrate 38.4 g
Dietary Fiber 12.6 g
Sugars 5.5 g
Protein 12.5 g