Chipotle Stout Vegetarian Chili

Chipotle Stout Vegetarian Chili

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 (Recommend: Sam Adams Chocolate Stout)
1 tablespoon ground chipotle pepper
2 (15 1/2-ounce) cans 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 (14 ounce) can diced tomatoes
1 (14 ounce) can tomato paste
1/2 teaspoon kosher salt
1/2 cup shredded aged cheddar

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.

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

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

Cooking Light, SEPTEMBER 2008