Cooking Light Veg Chili - cooking recipe

Ingredients

2 teaspoons canola oil
2 cups onions, chopped (about 1)
1 1/2 cups green bell peppers, chopped (about 1)
1 1/2 cups red bell peppers, chopped (about 1)
1 tablespoon chili powder
2 garlic cloves, minced
2 cups vegetable broth
1 cup beer (I have used several varieties with tasty results, even O'Douls!)
1 tablespoon chipotle chile in adobo (or sub 2 T green chiles)
1 (15 ounce) can red beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon kosher salt
1/2 cup reduced-fat cheddar cheese, shredded

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion and bell peppers to pan; saute 10 minutes or until vegetables are tender.
Add chili powder and garlic to pan; cook 1 minute, stirring constantly. Add broth and beer, scraping pan to loosen browned bits.
Add chipotle, beans, and tomatoes to pan; simmer 40 minutes or until thick. Stir in salt.
Sprinkle each serving with cheese.