Vegetarian Chipotle Chili
This hearty vegetarian chipotle chili is the perfect way to warm up from the inside out on a chilly night. Top with sour cream, avocado, tortilla chips, and a squirt of fresh lime when serving.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 5
- 1 onion chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon oregano
- salt and black pepper to taste
- 2 cups vegetable broth
- 2 bell peppers chopped
- 3/4 cup porter beer
- 1/4 cup canned chipotle peppers in adobo sauce
- 2 cans fire roasted chopped tomatoes
- 3 1/2 cups (or 2 14.5 oz. cans) beans (i used kidney and bla
- to serve: avocado sour cream, shredded cheese, fresh cilantro, lime wedges, torti
- Carbohydrate 7.23507649947647 g
- Cholesterol 0 mg
- Fat 1.54032950056592 g
- Fiber 1.44532502632711 g
- Protein 1.0320409998804 g
- Saturated Fat 0.235084500077171 g
- Serving Size 1 1 -7 serving (174g)
- Sodium 1156.5742999973 mg
- Sugar 5.78975147314936 g
- Trans Fat 0.0807868500117185 g
- Calories 43 calories
In a large dutch oven, heat up the olive oil and sauce the onion and bell peppers together until onion is translucent and softened, about 7-10 minutes. Add the garlic and cook another minutes. Stir in the beer. Let it simmer about 5-7 minutes. Puree the 1/4 cup chipotle peppers with 1/2 cup of the canned tomatoes until smooth. Add to the dutch oven with the rest of the canned tomatoes, beans, broth, and tomato paste. Stir in the cumin and oregano. Bring to a simmer and cook for 25-30 minutes or until thickened. Serve with toppings of your choice.
