Vegetarian Chili with Fire Roasted Poblano and Jalapeno
Ingredients
The base
-
2
tbsp
olive oil
-
1
large
red or yellow bell pepper, chopped
-
1
large
sweet yellow onion, chopped
-
6
cloves
garlic, minced
For grilling
-
8
pieces
tri-color mini peppers
-
1
piece
poblano pepper
-
2
pieces
jalapeno peppers
Spices
-
2
tbsp
chili powder
-
1
tbsp
smoked paprika
-
2
tsp
smoked sea salt
-
1
tbsp
cumin
-
½
tsp
chipotle powder
-
1
tbsp
smoked brown sugar
-
dash
cinnamon
-
dash
allspice
-
1
tbsp
chopped fresh basil
Other
-
¼
cup
Worcestershire sauce
-
1
28 oz can
diced tomatoes
-
4
tbsp
tomato paste
-
½
bottle
craft beer
-
1
can
low sodium chicken or beef broth
-
1
15 oz can
pinto beans, rinsed and drained
-
1
15 oz can
black beans, rinsed and drained
-
1
15 oz can
kidney beans, rinsed and drained
Instructions
- Grill the poblano, tri-color, and jalapeno peppers until charred on both sides.
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until soft.
- Add chopped bell pepper and cook until tender.
- Stir in minced garlic and spices, cooking for another minute.
- Add beer, Worcestershire sauce, broth, tomato paste, and diced tomatoes.
- Bring the mixture to a boil, then reduce heat to low.
- Chop the grilled peppers and add them to the chili.
- Add the rinsed beans and simmer for another hour until thickened.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
10g
Total carbohydrates
40g
Total protein
15g
Sodium
600mg
Cholesterol
0mg
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