Cooking Light Veg Chili
- Reviews 6
Ready In: 55 mins
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 1/2ounce) can diced tomatoes, undrained
- 1⁄2 teaspoon kosher salt
- 1⁄2 cup reduced-fat cheddar cheese, shredded
Directions
- 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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