Smoky Chipotle Vegetarian Chili
- 1 tablespoon olive oil
- 2 large sweet onions, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 2 medium zucchini, diced
- 1 yellow summer squash, diced
- 3 cloves garlic
- Stems from 1 bunch cilantro (leaves reserved for garnish)
- One 7-ounce can mild green chiles
- 2 or 3 canned chipotle chiles in adobo sauce
- 2 cups vegetable stock
- Three 15-ounce cans diced fire-roasted tomatoes
- Two 15-ounce cans kidney beans, rinsed and drained
- One 15-ounce can black beans, rinsed and drained
- One 15-ounce can pinto beans, rinsed and drained
- 2 teaspoons salt
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 bottle dark Mexican beer (Negra Modelo if you can find it)
- Leaves from 1 bunch fresh cilantro
- 8 ounces sour cream
- 1 cup shredded Monterey Jack cheese
- 2 limes, cut into thin wedges
- 2 avocados, seeded, peeled, diced, and tossed with lime juice
- This recipe is vegetarian
- Produce
- 1 bunch cilantro, Stems from (1)
- 1 bunch fresh cilantro, Leaves from fresh (1)
- Avocados (2)
- Bell pepper, orange (1)
- Black beans (1 15-ounce can)
- Cumin, ground (2 tablespoons)
- Garlic (3 cloves)
- Green chiles, mild (1 7-ounce can)
- Kidney beans (2 15-ounce cans)
- Limes, wedges thin (2)
- Oregano, dried (1 tablespoon)
- Pinto beans (1 15-ounce can)
- Red bell pepper (1)
- Summer squash, yellow (1)
- Sweet onions, large (2)
- Tomatoes, fire-roasted (3 15-ounce cans)
- Yellow bell pepper (1)
- Zucchini, medium (2)
- Canned Goods
- Vegetable stock (2 cups)
- Condiments
- Chipotle chiles in adobo sauce, canned (2)
- Cooking & Baking
- Chili powder (2 tablespoons)
- Olive oil (1 tablespoon)
- Salt (2 teaspoons)
- Dairy
- Monterey jack cheese (1 cup)
- Sour cream (8 ounces)
- Beer, Wine & Liquor
- Mexican beer, dark (1 bottle)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published October 1, 2011 (1 year ago).
34 people saved this recipe.
