Vegetarian Chili

By dashy_65

Ingredients

• 2 teaspoons canola oil
• 2 cups chopped onion (about 1)
• 1 1/2 cups chopped green bell pepper (about 1)
• 1 1/2 cups chopped red bell pepper (about 1)
• 1 tablespoon chili powder
• 2 garlic cloves, minced
• 2 cups organic vegetable broth (such as Emeril's)
• 1 cup beer
• 1 tablespoon chopped chipotle chile, canned in adobo sauce
• 1 (15 1/2-ounce) can small red beans, rinsed and drained
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (14 1/2-ounce) can fire-roasted diced tomatoes, undrained
• 1/2 teaspoon kosher salt
• 1/2 cup preshredded reduced-fat Mexican blend cheese

Preparation

Step 1

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. 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.

216 cal, 4.5g fat, 35.1g carb, 8.8g fiber, 711mg sodium