- 2 tbsp canola oil
- 4 smashed cloves of garlic
- 1 large chopped yellow onion
- 2 large green peppers, roughly chopped
- 1 cup diced carrots
- 1 bag frozen corn (or fresh)
- 2 medium zucchinis, sliced and diced
- 2 jalapeno peppers, seeded and diced
- 1 can (16 oz) can of fire roasted tomatoes, chopped
- 1 can tomato paste
- 3 cans of red and black beans, drained and rinsed
- 1 bottle beer
- 1 cup vegetable stock
- 4-5 tbsp chili powder, or more to taste
- 2-3 tbsp cumin
- 2 tsp salt, or more to taste
- fresh ground pepper (about 15 grinds)
- 2-3 bay leaves
- 2 tbsp oregano
- 2 chopped chipotle peppers in adobo sauce (they come in a can and can be found in the Mexican section at the grocery store)
In a large heavy pot, heat the oil over medium high heat. Add onions, garlic, and carrots; sauté until translucent. Add all peppers (except the chipotle), zucchini and corn; sauté for 5 minutes, stirring occasionally. Add tomato paste, chopped tomatoes and tomato juice. Then add all salt, pepper, herbs and spices. Stir well. Add 2 chopped chipotle peppers and beans. Stir well. Add beer and vegetable stock until liquid covers all ingredients in the pot. Bring to a boil, and then reduce heat to medium low. Simmer for a half-hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
Serve with shredded cheddar, chopped avocado and fresh lime juice; no cilantro!
Note: This chili is always best the second day. It also goes well with fried or poached eggs for brunch.
Recipe courtesy of Randy Barone