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Vegetarian Chili

Yield 6 servings (serving size: about 1 1/2 cups chili and 4 teaspoons cheese)
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

Nutrition Information

  • calories 216
  • caloriesfromfat 19 %
  • fat 4.5 g
  • satfat 1.4 g
  • monofat 1.1 g
  • polyfat 1 g
  • protein 10.1 g
  • carbohydrate 35.1 g
  • fiber 8.8 g
  • cholesterol 5 mg
  • iron 2.4 mg
  • sodium 711 mg
  • calcium 193 mg

How to Make It

  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.