Post by Loupy on Aug 10, 2015 11:25:07 GMT -7
Smoky Chipotle Vegetarian Chili with Parmesan-Black Pepper Beer Bread
From: Joanne @ joanne-eatswellwithothers.com/
This smoky chipotle vegetarian chili is so richly flavored that you won't even miss the meat! And it's heat is paired perfectly with this cheesy parmesan-black pepper beer bread.
Yield: 10 servings
Ingredients
For the chili
1 tbsp olive oil
2 large sweet onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 medium zucchini, diced
1 summer squash, diced
3 cloves garlic
stems from 1 bunch cilantro
One 4-oz can green chiles
2 chipotle chiles in adobo
2 cups vegetable broth
3 (15 oz) cans fire-roasted tomatoes
2 (15 oz) cans kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
2 tsp salt
2 tbsp ancho chili powder
2 tbsp ground cumin
1 tbsp dried oregano
1 bottle dark Mexican beer
avocado, cilantro, cheese, sour cream for garnish
For the Parmesan-black pepper beer bread
3¼ cup all purpose flour
2½ tbsp granulated sugar
1 tbsp baking powder
1½ tsp salt
14 oz beer (I used a dark Mexican beer)
½ cup unsalted melted butter, divided
¾ cup grated Parmesan cheese
1½-2 tbsp freshly cracked black pepper
Instructions
For the chili, heat the olive oil in a large pot over medium heat.
Add the onions and peppers and saute until they begin to caramelize, about 8 minutes.
Add the zucchini and summer squash, sauteing about 5 minutes or until tender.
While the veggies are cooking, in a food processor, combine the garlic, cilantro stems, green chiles, chipotle chiles, and ½ cup broth.
Pulse to combine.
Add the tomatoes and the chili mixture to the pot of veggies.
Bring to a simmer.
Add in all of the beans, salt, chili powder, cumin, oregano, and beer, as well as the remaining broth.
Simmer, uncovered, stirring frequently, until the liquids thicken and the veggies begin to break down, about 30 minutes.
Serve with garnishes of choice.
For the beer bread, preheat oven to 375.
Lightly grease the loaf pan and set aside.
Place flour, sugar, baking powder, and salt in a large bowl.
Add the beer, ¼ cup melted butter, Parmesan cheese and black pepper.
Stir to combine, but only until the dough just comes together.
Pour the mixture into the loaf pan.
Top with the remaining butter and bake for 1 hour or until a tooth pick comes out clean.
Allow to cool until just warm before slicing.
From: Joanne @ joanne-eatswellwithothers.com/
This smoky chipotle vegetarian chili is so richly flavored that you won't even miss the meat! And it's heat is paired perfectly with this cheesy parmesan-black pepper beer bread.
Yield: 10 servings
Ingredients
For the chili
1 tbsp olive oil
2 large sweet onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 medium zucchini, diced
1 summer squash, diced
3 cloves garlic
stems from 1 bunch cilantro
One 4-oz can green chiles
2 chipotle chiles in adobo
2 cups vegetable broth
3 (15 oz) cans fire-roasted tomatoes
2 (15 oz) cans kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
2 tsp salt
2 tbsp ancho chili powder
2 tbsp ground cumin
1 tbsp dried oregano
1 bottle dark Mexican beer
avocado, cilantro, cheese, sour cream for garnish
For the Parmesan-black pepper beer bread
3¼ cup all purpose flour
2½ tbsp granulated sugar
1 tbsp baking powder
1½ tsp salt
14 oz beer (I used a dark Mexican beer)
½ cup unsalted melted butter, divided
¾ cup grated Parmesan cheese
1½-2 tbsp freshly cracked black pepper
Instructions
For the chili, heat the olive oil in a large pot over medium heat.
Add the onions and peppers and saute until they begin to caramelize, about 8 minutes.
Add the zucchini and summer squash, sauteing about 5 minutes or until tender.
While the veggies are cooking, in a food processor, combine the garlic, cilantro stems, green chiles, chipotle chiles, and ½ cup broth.
Pulse to combine.
Add the tomatoes and the chili mixture to the pot of veggies.
Bring to a simmer.
Add in all of the beans, salt, chili powder, cumin, oregano, and beer, as well as the remaining broth.
Simmer, uncovered, stirring frequently, until the liquids thicken and the veggies begin to break down, about 30 minutes.
Serve with garnishes of choice.
For the beer bread, preheat oven to 375.
Lightly grease the loaf pan and set aside.
Place flour, sugar, baking powder, and salt in a large bowl.
Add the beer, ¼ cup melted butter, Parmesan cheese and black pepper.
Stir to combine, but only until the dough just comes together.
Pour the mixture into the loaf pan.
Top with the remaining butter and bake for 1 hour or until a tooth pick comes out clean.
Allow to cool until just warm before slicing.
