Chili with Chipotles
Source of Recipe
Internet
List of Ingredients
2 teaspoons olive oil
2 1/2 cups Onion, chopped (3 med.)
4 cloves garlic, minced
2 tablespoons chili powder
1 1/2 tablespoons cumin
1 teaspoon salt
small bottle of dark beer
2 (28 oz.) cans, Diced Tomatoes
2 (19 oz.) cans, black beans drained & rinsed
1 19 oz. can, Red Kidney beans drained & rinsed
1 19 oz. can, chick peas drained & rinsed
8 ounces mushrooms, chopped
1 red pepper, chopped
1 green pepper, chopped
1 tablespoon Worcestershire sauce
1 tablespoon sugar
3 tablespoons tomato paste
2 tablespoons chipotle peppers*, pureed
2 cups frozen corn (optional)
grated cheddar (optional)
In large stockpot, heat oil over medium-high heat. Add onions & garlic. Saute until onions are softened and translucent, about 5 minutes. Add chili powder, cumin & salt; saute 1 minute.
Add beer, tomatoes, beans, chick peas, mushrooms, peppers, Worcestershire sauce, sugar, tomato paste & chipotles. Raise heat to high & bring to boil; reduce heat & simmer covered for 20 minutes. Add corn & return to boil over high heat . Reduce heat & simmer, uncovered, 10 minutes. Divide in bowls and sprinkle with grated cheddar.
Recipe
|
|
member logon
