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.
Cooking Light SEPTEMBER 2008
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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