Smoky Chipotle Vegetarian Chili
The recipe Smoky Chipotle Vegetarian Chili can be made in approximately 1 hour and 15 minutes. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 417 calories, 17g of protein, and 17g of fat per serving. This recipe serves 10. For $2.7 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. 88 people were impressed by this recipe. A few people really liked this main course. This recipe is typical of American cuisine. Head to the store and pick up garlic, chiles, canned black beans, and a few other things to make it today. It is brought to you by Leites Culinaria. With a spoonacular score of 93%, this dish is amazing. Smoky Vegetarian Chili, Smoky Chipotle Chili, and Smoky Two-Bean Vegetarian Chili are very similar to this recipe.
Servings: 10
Preparation duration: 45 minutes
Cooking duration: 30 minutes
Ingredients:
2 avocados, seeded, peeled, diced, and tossed with lime juice
1 bottle dark Mexican beer (Negra Modelo if you can find it)
1 15-ounce can black beans, rinsed and drained
2 15-ounce cans kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 7-ounce can mild green chiles
2 tablespoons chili powder
Stems from 1 bunch of cilantro (leaves reserved for garnish)
Leaves from 1 bunch cilantro
3 15-ounce cans diced fire-roasted tomatoes
3 cloves garlic
2 tablespoons ground cumin
2 limes, cut into thin wedges
1 cup shredded Monterey Jack cheese
1 tablespoon olive oil
1 orange bell pepper (if unavailable, double on red), chopped
1 tablespoon dried oregano
1 red bell pepper, chopped
2 teaspoons salt
8 ounces sour cream
2 large sweet onions, chopped
2 cups vegetable stock
1 yellow bell pepper, chopped
1 yellow squash, diced
2 medium zucchini, diced
Equipment:
slow cooker
stove
pot
food processor
bowl
Cooking instruction summary:
Make the chili1. To make the Smoky Chipotle Vegetarian Chili in your slow cooker, see the Slow Cooker Variation below. To make the Smoky Chipotle Vegetarian Chili on the stovetop, heat the olive oil in a large pot over medium heat. Add the onions and peppers and saut until theyre beginning to caramelize, about 8 minutes.2. Add the zucchini and yellow squash and saut until tender, about 5 minutes.3. In the meantime, combine the garlic cloves, cilantro stems, green chiles, and chipotle chiles in a small food processor and process until minced. Add 1/2 cup of the stock and pulse to combine or stir together in a bowl.4. Add the chile mixture and the tomatoes to the pot and bring to a simmer. Add the beans, salt, chili powder, cumin, oregano, beer, and the remaining 1 1/2 cups stock. Simmer, uncovered, stirring frequently, until the chili thickens and the vegetables soften, about 30 minutes.Serve the chili5. Remove the pot of chili from the heat and plonk it on another burner, the countertop, or the table. Place each garnish in a bowl and call your guests. (The chili is best if made the night before and rewarmed gently over low heat. It can keep in the refrigerator for up to a week.)
Step by step:
1. Make the chili
2. To make the Smoky Chipotle Vegetarian Chili in your slow cooker, see the Slow Cooker Variation below. To make the Smoky Chipotle Vegetarian Chili on the stovetop, heat the olive oil in a large pot over medium heat.
3. Add the onions and peppers and saut until theyre beginning to caramelize, about 8 minutes.
4. Add the zucchini and yellow squash and saut until tender, about 5 minutes.
5. In the meantime, combine the garlic cloves, cilantro stems, green chiles, and chipotle chiles in a small food processor and process until minced.
6. Add 1/2 cup of the stock and pulse to combine or stir together in a bowl.
7. Add the chile mixture and the tomatoes to the pot and bring to a simmer.
8. Add the beans, salt, chili powder, cumin, oregano, beer, and the remaining 1 1/2 cups stock. Simmer, uncovered, stirring frequently, until the chili thickens and the vegetables soften, about 30 minutes.
9. Serve the chili
10. Remove the pot of chili from the heat and plonk it on another burner, the countertop, or the table.
11. Place each garnish in a bowl and call your guests. (The chili is best if made the night before and rewarmed gently over low heat. It can keep in the refrigerator for up to a week.)
Nutrition Information:
covered percent of daily need
