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Smoky Chipotle Vegetarian Chili with Parmesan-Black Pepper Beer Bread

Joanne Eats Well With Others
  • minutes
  • Serves 10

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