Monday, September 19, 2011

smoky chipotle vegetarian chili

i got a jump start on fall last night with this delicious twist on your usual chili!!!
i added ground turkey to keep my husband happy to!!!

2 15.5 oz cans kidney beans
1 15.5 oz can black beans
1 15.5 oz can pinto beans
2 medium zucchini, quartered and sliced
1 yellow squash
2 large sweet onions
1 red pepper
1 yellow pepper
1 orange pepper (if unavailable, double up on red)
3 14.5 oz cans fire roasted diced tomatoes (I used Muir Glen Organic Fire Roasted Diced Tomatoes in Adobo)
½ quart veggie stock
1 7oz can mild green chilies
½ 7oz can whole chipotle peppers in adobo sauce
2 tablespoons chili powder
2 tablespoons cumin
1 tbsp oregano
3 cloves garlic
1 bottle dark Mexican beer, Negra Moderno if they have it
1 bunch cilantro stems (leaves to be used for garnish and salad dressing)

Handful cilantro leaves
Shredded Monterey Jack cheese
2 limes, cut into thin wedges (12 total)
Crushed tortilla chips
Diced avocado (not pictured, but a necessary element!)

In a large pot over medium heat, sauté onions and peppers until beginning to caramelize, 8 minutes. Add the zucchini and the squash and sauté until tender, 5 minutes. Add tomatoes and continue to simmer. Meanwhile, add garlic cloves, cilantro stems, green chilies, and chipotle peppers to a small food processor (see tip at bottom). Puree mixture. Add ½ cup of stock, and pulse to combine. Pour mixture into pot of simmering vegetables. Rinse beans thoroughly in a colander to get rid of the canning liquids, then add to the pot. Add salt, chili powder, cumin, oregano, beer, and the remaining stock.
Simmer with the lid off, stirring frequently until the liquids begin to thicken and the vegetables have begun to break down.
The chili is best if made the night before, and can keep in the refrigerator for up to a week.
{from big girls small kitchen cookbook}

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