Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light September 2008


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

216 calories; calories from fat 19%; fat 4.5g; saturated fat 1.4g; mono fat 1.1g; poly fat 1g; protein 10.1g; carbohydrates 35.1g; fiber 8.8g; cholesterol 5mg; iron 2.4mg; sodium 711mg; calcium 193mg.