Cooking Light Veg Chili

• 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

1. 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.
2. Add chili powder and garlic to pan; cook 1 minute, stirring constantly. Add broth and beer, scraping pan to loosen browned bits.
3. Add chipotle, beans, and tomatoes to pan; simmer 40 minutes or until thick. Stir in salt.
4. Sprinkle each serving with cheese.

canola oil, onions, green bell peppers, red bell peppers, chili powder, garlic, vegetable broth, used several varieties, chipotle chile, red beans, chickpeas, cannellini beans, tomatoes, kosher salt, cheddar cheese

Taken from www.food.com/recipe/cooking-light-veg-chili-414826 (may not work)