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.
- 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
- 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.