Cooking Light Veg Chili

Submitted by jessi_mcg

"Yes, I am adding YET ANOTHER veg chili to this site! I can't help myself; this recipe has become our favorite go-to chili recipe, and it has a few touches that make it stand out from the rest IMHO. If your family would prefer meat in their chili, I have had success subbing 1/2 lb ground meat in for one of the cans of beans. But do try it veg...you'll be amazed at how hearty and filling it is! Feel free to sub the bean types for what you have on hand--I always do! As the title suggests, this is from Cooking Light, September 2008."

 

• Ready In: 55mins
• Ingredients: 15
• Serves: 6

ingredients

• 2 teaspoons canola oil
• 2 cups onions, chopped (about 1)
• 1 1⁄2 cups green bell peppers, chopped (about 1)
• 1 1⁄2 cups red bell peppers, chopped (about 1)
• 1 tablespoon chili powder
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup beer (I have used several varieties with tasty results, even O'Douls!)
• 1 tablespoon chipotle chile in adobo (or sub 2 T green chiles)
• 1 (15 ounce) can red beans, rinsed and drained
• 1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans)
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1⁄2 teaspoon kosher salt
• 1⁄2 cup reduced-fat cheddar cheese, shredded

directions

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.
2. Add chili powder and garlic to pan; cook 1 minute, stirring constantly. Add broth and beer, scraping pan to loosen browned bits.
3. Add chipotle, beans, and tomatoes to pan; simmer 40 minutes or until thick. Stir in salt.
4. Sprinkle each serving with cheese.

Reviews

[Dreamer in Ontario]

This is very good chili. I made it yesterday and it's even better the next day. That being said I think my personal preference is for a stronger tomato flavor in my chili but that in no way takes away from this recipe. I loved the bean mixture. Made for ZWT8 U.S. Southwest/ TexMex

 

[weekend cooker]

Made for DS, and I . I did half the red pepper, and leave out the salt. I also used Heinakein beer, worried at first about the beer, but it did enhance the flavor , and we enjoyed very much. Made for Best of 2011.

 

[LifeIsGood]

Wow, I'm so impressed! This veggie chili is so delicious. I have never used chickpeas in a chili and wasn't sure if I'd like them in there. They are a great addition! I especially LOVE the hint of heat from the chipotles in adobo. I also really loved the addition of beer (which I was wary about, too). It just gave the chili a deeper dimension...another flavor layer. I skipped the cheese, which made this a great vegan chili. Thank you so much for posting. This will be a fave.

 

[Starrynews]

Wonderful chili! The flavors were great and the variety of beans was a nice touch. I used Redbridge Lager for the beer. Thanks for sharing! Veg*n Swap 27

 

[Kozmic Blues]

This was delicious! Besides the red and green pepper, I added 1 cubanelle pepper because I had it on hand. In place of the chipotle chile, I used 1 tbsp of spicy chiptle salsa and some extra dried chipotle powder. For the beer, I used Dos Equis (yum). I also added about 1 tsp of cumin, just becasue I like it. I let the chili simmer for a good 2 hours, and to thicken it up a bit, I added a couple tsp of cornmeal.