INGREDIENTS
1
1 bunch cilantro, stems from
1
Avocado
1
Bell pepper, orange
1 15 ounce can
Black beans
3 cloves
Garlic
1 4 ounce can
Green chiles
2 15 ounce cans
Kidney beans
1 tbsp
Oregano, dried
1 15 ounce can
Pinto beans
1
Red bell pepper
1
Summer squash
2
Sweet onions, large
3 15 ounce cans
Tomatoes, fire-roasted
1
Yellow bell pepper
2
Zucchini, medium
2
Chipotle chiles in adobo
2 cups
Vegetable broth
3 1/4 cups
All purpose flour
2 tbsp
Ancho chili powder
1 tbsp
Baking powder
1 1/2 tbsp
Black pepper, freshly cracked
2 1/2 tbsp
Granulated sugar
3 1/2 tsp
Salt
1 tbsp
Olive oil
2 tbsp
Cumin, ground
1/2 cup
Butter, unsalted
3/4 cup
Parmesan cheese, grated
14 oz
Beer
1
bottle Mexican beer, dark