Smoky Chipotle Vegetarian Chili

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1 tablespoon olive oil

2 large sweet onions, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 orange bell pepper (if unavailable, double on red), chopped

2 medium zucchini, diced

1 yellow squash, diced

3 cloves garlic

Stems from 1 bunch of 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

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