Chipotle Vegetarian Chili

Been craving some good chili recently. So Saturday night was the night to make some spicy yummy-ness.  I grabbed some store bought corn bread to go along side.

Chipotle Vegetarian Chili

Based off the recipe by ingredients, inc.

  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 to 2 chipotle chiles in adobo sauce, chopped
  • 1 large onion, chopped (about 11/2 cups)
  • 2 stalks celery, chopped (about 1 cup)
  • 1 medium red bell pepper diced (1 cup)
  • 3 cloves garlic, minced
  • 14-ounce low salt black beans, rinsed and drained
  • 14-ounce low salt kidney beans, rinsed and drained
  • 12 ounce light beer
  • 1/2 cup vegetable broth
  • 1 (14-ounce) can diced tomatoes
  • 1 cup frozen corn, thawed (I had a bag of frozen corn and edamame mixed, so I just used that)
  • 1 teaspoon sea salt (optional)
  • 1 package Morning Star Meal Starters Recipe Crumbles
  • Nonfat Greek yogurt or sour cream
  • green onions
Heat oil in a large Dutch oven over medium heat. Add cumin. chili powder and chipotles and cook 1 minute. Add onion, celery, bell pepper, garlic and sauté 5 to 7 minutes or until vegetables are softened.
Add beans, beer, tomatoes and corn and salt, if desired. Bring to a boil. Reduce heat to low and simmer, uncovered 30 to 45 minutes or until thickened. Add Morning Star Meal Starters Recipe Crumbles last 10 minutes of cooking. Serve with Greek yogurt/sour cream and green onions.

I know I know so many better beers than PBR

We make chili for the manliest of men.


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