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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chipotle lends subtle yet deep smoky spice to this substantial vegetarian chili recipe. We use a light-bodied lager beer along with vegetable broth to deglaze the pan. Serve with baked tortilla chips. Ingredients:
2 teaspoons canola oil |
2 cups chopped onion (about 1) |
1 1/2 cups chopped green bell pepper (about 1) |
1 1/2 cups chopped red bell pepper (about 1) |
1 tablespoon chili powder |
2 garlic cloves, minced |
2 cups organic vegetable broth (such as emeril's) |
1 cup beer |
1 tablespoon chopped chipotle chile, canned in adobo sauce |
1 (15 1/2-ounce) can small red beans, rinsed and drained |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained |
1 (15-ounce) can cannellini beans, rinsed and drained |
1 (14 1/2-ounce) can fire-roasted diced tomatoes, undrained |
1/2 teaspoon kosher salt |
1/2 cup preshredded reduced-fat mexican blend cheese |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion and bell peppers to pan; sauté 10 minutes or until vegetables are tender. Add chili powder and garlic to pan; cook 1 minute, stirring constantly. Add broth and beer, scraping pan to loosen browned bits. Add chipotle, beans, and tomatoes to pan; simmer 40 minutes or until thick. Stir in salt. Sprinkle each serving with cheese.
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