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)
- Chop onion, bell peppers, jalapeño (removing seeds and membrane, if desired), and garlic.
(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.
STOVETOP: Prepare beans following quick-soak method on package. Place onions, all peppers, garlic, beans, water, beer, seasoning, and tomato paste into stockpot on medium-high; bring mixture to a boil. Reduce heat to medium-low and cover; simmer 1 1/2–2 hours, stirring occasionally, or until beans are tender.
2. Mash beans slightly with a potato masher (or back of a sturdy spoon) to desired chili consistency.
3. Chop cilantro (1 cup), then stir 1/2 cup into chili. Peel, pit, and chop avocados. Squeeze limes for juice (1/4 cup). Combine edamame, remaining 1/2 cup cilantro, avocados, trinity mix, and lime juice; toss to blend. Serve chili with edamame-avocado salsa.