Vegetarian Chili

Chipotle lends subtle yet deep smoky spice to this substantial meat-free dish. We use a light-bodied lager beer along with vegetable broth to deglaze the pan. Serve with baked tortilla chips.

Yield: 6 servings (serving size: about 1 1/2 cups chili and 4 teaspoons cheese)

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

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.

Nutritional Information

Calories:

216 (19% from fat)

Fat:

4.5g (sat 1.4g,mono 1.1g,poly 1g)

Protein:

10.1g

Carbohydrate:

35.1g

Fiber:

8.8g

Cholesterol:

5mg

Iron:

2.4mg

Sodium:

711mg

Calcium:

193mg