Cooking Light Veg Chili

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 teaspoons canola oil
• 2 cups onions, chopped (about 1)
• 1 1/2 cups green bell peppers, chopped (about 1)
• 1 1/2 cups red bell peppers, chopped (about 1)
• 1 tablespoon chili powder
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup beer (i have used several varieties with tasty results, even o'douls!)
• 1 tablespoon chipotle chile in adobo (or sub 2 t green chiles)
• 1 (15 ounce) can red beans, rinsed and drained
• 1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans)
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 teaspoon kosher salt
• 1/2 cup reduced-fat cheddar cheese, shredded

Recipe

• 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.
• 2 add chili powder and garlic to pan; cook 1 minute, stirring constantly. add broth and beer, scraping pan to loosen browned bits.
• 3 add chipotle, beans, and tomatoes to pan; simmer 40 minutes or until thick. stir in salt.
• 4 sprinkle each serving with cheese.