More and more, I am asked for meals that are meat-free but hearty enough for meat eaters to be satisfied as well. Here’s a meal designed to fit that bill. This recipe was featured in Every Day with Rachael Ray Magazine.

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Ingredients

• 3 to 4 ancho chili peppers
• 1/4 cup EVOO - Extra Virgin Olive Oil
• 1 pound crimini mushrooms, quartered
• 1 pound firm, small to medium zucchini, chipped into a small dice
• 2 medium onions, chopped into a small dice
• 3 to 4 cloves of garlic, chopped
• 1 fresh red or green hot chile pepper, chopped or thinly sliced
• 1 tablespoon ground cumin (about a palmful)
• 1 tablespoon ground coriander (about a palmful)
• A few sprigs fresh thyme, chopped
• 1 teaspoon Mexican oregano or marjoram (about 1/3 palmful)
• Salt and pepper
• 1/4 cup tomato paste
• 1 bottle beer, such as Negra Modelo
• One 15-ounce can black beans, rinsed
• Juice of 1 lime
• Toppers to choose from:
• Crushed tortilla chips, sour cream, shredded sharp cheddar or smoked cheese, scallions or finely chopped onions, lime wedges