The Best Ever Power Packed Vegetarian Chili

serves 6 (total of 12 cups)
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
6 cloves garlic, pressed or grated
2 jalapeno pepper, (veins and seeds removed), minced
1 bottle pale ale beer
3 bell peppers (red, yellow and green)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can navy beans, drained and rinsed
3 (14.5 ounce) cans diced tomatoes, no salt added
2 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon oregano
½ teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 teaspoons kosher salt
½ teaspoon black pepper

In a large 12 quart stock pot over medium heat, warm oil.  Add onions.  Cook until translucent, about 3-5 minutes.  Add garlic and jalapeno, cook for 30 seconds.  Add bell peppers and toss to coat.  Sauté peppers for 5 minutes.  Deglaze pan with beer (pour into pan and scrape bottom of pan to released bits from bottom).  Add beans, tomatoes and spices. 

Stir to combine well.  Simmer for 20 minutes.  Serve and enjoy!

Recipe printed from
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