Vegetarian Chili Recipe

• 2 tablespoons olive oil
• 1 medium white onion, chopped
• 1 orange bell pepper, stemmed, seeded, and chopped
• 1 yellow bell pepper, stemmed, seeded, and chopped
• 1 jalapeno, stemmed, seeded, and diced
• 1 (28-ounce) can whole tomatoes
• 1 (12-ounce) bottle porter or amber ale
• 2 (15-ounce) cans red kidney beans
• 2 (15-ounce) cans black beans
• 2 tablespoons white wine vinegar
• 6 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 2 chipotle chilies in adobo, chopped (about 2 tablespoons)
• 1 tablespoon sweet smoked paprika
• salt
• 1 scallion, ends trimmed, thinly sliced
• sour cream

1. Pour oil into large dutch oven. Turn heat to medium and add onions, bell peppers, jalapenos, and pinch of salt. Cook, stirring often, until onions are soft but not brown, about 5 minutes.
2. Add whole can tomatoes with their juice, beer, beans, white wine vinegar, garlic, coriander, cumin, and chipotle chilies in adobo. Turn heat to high and bring to a boil. Reduce heat to medium-low, and let simmer for 30 minutes. Stir every 5 minutes or so. Using wooden spoon, break up tomatoes into small chunks. Season with salt to taste.
3. Ladle chili into bowls and garnish with scallions and sour cream.

olive oil, white onion, orange bell pepper, yellow bell pepper, tomatoes, porter, red kidney, black beans, white wine vinegar, garlic, chili powder, ground coriander, ground cumin, chilies, sweet smoked paprika, salt, scallion, sour cream

Taken from www.seriouseats.com/recipes/2010/11/dinner-tonight-vegetarian-chili-with-porter-chipotle.html (may not work)