Six Bean Chili with Cilantro-Lime Cream

Fall is my favorite season of the year. I love everything about it, the beautiful changing leaves, the crisp, cool air, the flavors of pumpkin, apple, and squash, and football!

It appears as though everyone is feeling the change except for me... because I live in Florida now. While some are now experiencing highs in the 70's, it's still 80 degrees and humid when I head out for my morning run. So rather than sit and wait for fall to come to me, I'm going to force it. How might I do that? By making a big pot of chili. And later this week, apple-maple sausage and pumpkin pancakes. I may not having changing leaves and pumpkin patches, but ask me how much I like Florida in January when I'm wearing flip flops and friends in Indiana are in snow pants!

About the chili.... I love a variety of beans and peppers in my chili, so used that as a base. To add some fun, tex-mex flavor, I spiked the chili with a bottle of Corona and topped it with a cilantro-lime sour cream. This chili was very bright and fresh tasting, still reminiscent of summer, but hearty and warm for anyone who really is experiencing fall-like weather, and wants a warm bowl of something!

Six Bean Chili with Cilantro-Lime Cream

Chili:

1 small red onion, diced

3 garlic cloves, minced

1 green bell pepper, diced

1 red bell pepper, diced

1 bottle of beer (I used coronoa)

1 28 oz. can crushed tomatoes

1 15 oz. can garbanzo beans, drained

1 15 oz. can light red kidney beans, drained

1 15 oz. can dark red kidney beans, drained

1 15 oz. can black beans, drained

1 15 oz. can pinto beans, drained

1 15 oz. can lentils, drained

1 tbsp. cumin

1 tbsp. dark chili powder

1 tsp. corriander

2 tsp. salt

1 tsp. pepper

1/2 tsp. cayenne powder

Cilantro-Lime Cream:

8 oz. light sour cream

1/4 c. cilantro leaves

1 lime, zested and juiced

Heat a large dutch oven over medium heat.

Add 1 tbsp. EVOO, onion, garlic and peppers.

Saute' for 5 minutes, or until a bit soft.

Add beer, cook off half the liquid.

Add remaining chili ingredients, stir to combine, turn to low and simmer for 30 minutes.

Taste and adjust seasonings.

Add vegetable stock if chili is too thick or cook off liquid to reduce if too watery.

Add all cream ingredients to a blender, puree until well mixed.

Keep chilled.

Ladle chili into a bowl, top with cilantro-lime cream.