Submitted by Elaine Sweet of Dallas, Texas.
“Hearty, full-bodied chili that’s easy to make and easy to eat!”
- 2 tbsp extra virgin olive oil
- 2 yellow onions, chopped
- 5 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 zucchini, chopped
- 1 poblano pepper, seeded, stemmed and diced
- 1 tbsp cumin
- 2 tbsp chipotle chili powder
- 1 28-oz can pureed tomatoes
- 1 12-oz can Mexican beer
- 1 tsp salt
- 1 tsp Mexican dried oregano, can substitute Italian oregano
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can pinto beans, drained and rinsed
- 1 15-oz can garbanzo beans, drained and rinsed
- 1/3 cup chopped cilantro
- Juice from 3 limes
- Garnish with: grated Monterrey Jack Cheese; 3 green onions, cropped and chopped
Directions
Heat olive oil in stock pot and when smoking hot add onions and garlic and cook and stir for 4 minutes. Add carrots, zucchini and poblano and cook and stir for two minutes.
Add cumin and chipotle chili powder to stockpot and cook and stir for 1 minute to toast spices. Add tomatoes, beer, salt, oregano, rinsed beans and cook over medium low heat for 20 minutes.
Remove from heat and stir in cilantro and lime juice. Ladle into soup bowls and garnish with grated cheese and green onions.
Notes: The freshest and best chili powder and cumin really do this recipe good justice. My children love, love, love this chili.
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