Vegetarian Chipotle Chili

This hearty vegetarian chipotle chili is the perfect way to warm up from the inside out on a chilly night. Top with sour cream, avocado, tortilla chips, and a squirt of fresh lime when serving.

2 tablespoons olive oil
1 onion, chopped
2 bell peppers, chopped
3 cloves garlic, minced
¾ cup porter beer
¼ cup canned chipotle peppers in adobo sauce
2 (14.5 oz) cans fire roasted chopped tomatoes
3½ cups (or 2 14.5 oz. cans) beans (I used kidney and black beans)
2 cups vegetable broth
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon oregano
Salt and black pepper to taste

To serve:
avocado
sour cream
shredded cheese
fresh cilantro
lime wedges
tortilla chips

View the full recipe at Dietitian Debbie Dishes →