Smoky Chipotle Vegetarian Chili

More from this source
Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)
CAL
260
FAT
15%
CHOL
0%
SOD
72%

Comments

Add a comment

Ingredients for 10 servings

2 15.5 oz cans kidney beans

1 15.5 oz can black beans

1 15.5 oz can pinto beans

2 medium zucchini, quartered and sliced

1 yellow squash

2 large sweet onions

1 red pepper

1 yellow pepper

1 orange pepper (if unavailable, double up on red)

3 14.5 oz cans fire roasted diced tomatoes (I used Muir Glen Organic Fire Roasted Diced Tomatoes in Adobo)

½ quart veggie stock

1 7oz can mild green chilies

½ 7oz can whole chipotle peppers in adobo sauce

2 tablespoons chili powder

2 tablespoons cumin

1 tbsp oregano

3 cloves garlic

1 bottle dark Mexican beer, Negra Moderno if they have it

1 bunch cilantro stems (leaves to be used for garnish and salad dressing)

Handful cilantro leaves

Shredded Monterey Jack cheese

2 limes, cut into thin wedges (12 total)

Crushed tortilla chips

Diced avocado

You might also like

Vegetarian Butternut Squash Chipotle Chili With...
Cookie and Kate
Spicy Chicken & White Bean Chili
Fine Cooking
Oven Roasted Sweet Potatoes With Skinny Chipotl...
The Skinny
Chipotle Lime Grilled Shrimp
My Baking Addiction
Chef Chris Brugler’s Western Burger With Charre...
Cristina Ferrare
Prime Rib Chili
My Baking Addiction
Spicy Vegetarian Chili
Whole Foods Market
Chocolate Truffles With Sesame And Chili
The Year In Food
Chipotle Sausage Chili With Apple And Black Beans
Vegan YumYum
Chili-Agave Grilled Chicken, Steak & Fish Skewers
Cook Taste Eat