Smoky Chipotle Vegetarian Chili

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)


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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

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