Recipe type: Cooking for a Crowd, Worknight Dinner, Weekend Cooking
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
2 cups chopped onion (or ¾ one large onion)
1½ cups chopped green bell pepper (about 1)
1½ cups chopped red bell pepper (about 1)
1 tablespoon chili powder
2 garlic cloves, minced
2 cups low-sodium vegetable broth
1 cup beer (such as an amber ale, but light beer works too)
1 tablespoon chopped chipotle chile, canned in adobo sauce
1 (15½-ounce) can small red beans, rinsed and drained
1 (15½-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14½-ounce) can fire-roasted diced tomatoes, undrained
½ teaspoon kosher salt
½ cup preshredded reduced-fat Mexican blend cheese
Instructions
Heat oil in a large, heavy bottomed pot to 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 any browned bits at the bottom. (These might look like they represent a "cooking fail" but they'll actually add flavor to your finished creation). Add chipotle, beans, and tomatoes to pan; simmer 40 minutes or until thick. Stir in salt.
Serve immediately or freeze in individual portions to reheat later. Before enjoying, liberally sprinkle each serving with cheese and/or sour cream (and remember: there is no judgment here).
Recipe by In Good Taste at https://ingoodtaste.kitchen/a-chili-kind-of-day/