Chili

Here is the keeper recipe for chili we had this weekend. Great vegetarian make ahead dish- because chili can only get better the second day. I added a couple of roasted Hatch chilis and used some chipotle powder instead of cracking open a can of chipotles. Canned chipotles do freeze well- just stick them in ice cube trays with a bit of the adobo sauce, freeze and store the cubes in a ziploc bag.

Vegetarian Chili from Cooking Light

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.
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
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

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.
Yield
6 servings (serving size: about 1 1/2 cups chili and 4 teaspoons cheese)
Nutritional Information
CALORIES 216(19% from fat); FAT 4.5g (sat 1.4g,mono 1.1g,poly 1g); IRON 2.4mg; CHOLESTEROL 5mg; CALCIUM 193mg; CARBOHYDRATE 35.1g; SODIUM 711mg; PROTEIN 10.1g; FIBER 8.8g