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.
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
How to Make It
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.
This recipe was good and hearty (even without meat). I would make this again, but with one change: less chipotle. I didn't really measure and definitely used too much making the chili VERY spicy. Otherwise, the flavors were very good and the recipe was very quick and easy.
I really liked this recipe, although I got tired of the leftovers after a couple days. My husband thought it was pretty good, but said it was more of a bean soup than a chili because without the meat it's not very thick. The flavor was fabulous. I doubled the tomatoes and chile in adobo, and used a whole bottle of beer. Next time I'll either 1/2 the recipe or try to freeze some.
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