You will never miss the meat here. I like using a beer when making chili. It always turns out the best, I find friends and family are pleasantly left wondering what the special taste is. You can add whatever you have to use in this, NO RULES! Serve with tortilla chips and any other toppings you like.
Serves 6
2 tsp canola oil
2 cups chopped onion
1 1/2 cups chopped green pepper (about 1)
1 1/2 cups chopped red bell pepper (about 1)
1 tbs chili powder
2 garlic clove, minced
2 cups organic vegetable broth
1 cup beer, like a lager
1 tbs chopped chipolte chile, canned in adobo sauce
1 15 oz can red beans, rinsed and drained
1 15 oz can chickpeas, rinsed and drained
1 14 oz can fire-roasted diced tomatoes, undrained
1/2 tsp salt
Mexican blend cheese, shredded
1. Heat oil in a large dutch oven over med-high heat. Add onion and bell peppers to pan; saute 10 mins or until vegetables are tender. Add chili powder ans garlic to pan; cook 1 min, stirring constantly. Add broth and beer, scraping pan to loosen browned bits. Add chipolte, beans, and tomatoes to pan; simmer 40 mins or until thick. Stir in salt. Sprinkle each serving with cheese. Other toppings: sour cream, chives, tortilla chips, and hot sauce.
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