Vegetable Chili with Cumin-Lime Yogurt and Avocado-Shishito Relish

Serves 4 to 6 INGREDIENTS

8 tablespoons canola oil, divided use 1 large Spanish onion, finely diced 6 garlic cloves, mashed to a paste with ¼ teaspoon kosher salt 2 teaspoons ancho chile powder 2 teaspoons New Mexico chile powder 1 teaspoon guajillo chile powder 1 teaspoon chipotle powder

1 teaspoon ground coriander 1 teaspoon ground cumin 2 tablespoons tomato paste 12-ounce bottle dark beer 35-ounce can peeled whole plum tomatoes, undrained

Kosher salt and freshly ground black pepper

1 tablespoon finely chopped fresh oregano leaves

3 large portobello mushrooms, stems discarded, caps cut into ½-inch dice 6 cups ½-inch-diced peeled eggplant (1 large or 2 medium) 15.5-ounce can black beans, rinsed and drained

¼ cup chopped fresh cilantro leaves 2 scallions, green tops and pale-green parts only, thinly sliced

1 tablespoon clover honey Cumin-Lime Yogurt (recipe below) Avocado-Shishito Relish (recipe below)

½ cup coarsely grated queso blanco ¼ cup finely grated cotija cheese Fried tortilla strips or crumbled tortilla chips, for garnish (optional)

DIRECTIONS

Heat 3 tablespoons of the oil in a large Dutch oven over high heat until shimmering. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute longer. Add all the chile powders, the coriander and cumin. Cook, stirring constantly, until the spices are fragrant and deepen in color, about 2 minutes. Stir in the tomato paste and cook for 1 minute. Add the beer and cook until the mixture is reduced by about half, about 5 minutes.

Add the tomatoes and their juices and cook until the tomatoes begin to soften and break down, about 15 minutes. Using a wooden spoon, coarsely mash the tomatoes. Season with salt and pepper. Stir in the oregano. Cook until the sauce starts to thicken, about 20 minutes. While the sauce is cooking, heat 2 tablespoons oil in a large cast-iron skillet over high heat. Add the mushrooms and cook, stirring a few times, until golden brown and their liquid has evaporated, about 10 minutes. Season and transfer to a large bowl. Return the skillet to the heat and add the remaining 3 tablespoons oil. Working in batches, add the eggplant in a single layer, season with salt and pepper, and cook, stirring a few times, until golden brown and soft, about 10 minutes. Add the eggplant, mushrooms and black beans to the tomato sauce and stir to combine. Cook for 15 minutes to meld the flavors and thicken the mixture. Stir in the cilantro and scallions and season with the honey, salt and pepper.

Ladle the chili into bowls, top with a dollop of the cumin-lime yogurt and avocado-shishito relish, a sprinkle of the queso blanco and cotija cheeses, and some tortilla chips, if desired.