Vegetarian Chili

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.


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

Recipe from

Cooking Light

Nutritional 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


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


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.

Bill and Cheryl Jamison,

Cooking Light

September 2008
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