Randy’s Vegetarian Chili

A Dr. Oz favorite, this vegetarian chili combines strong, unique flavors – including beer, chipotle peppers and garlic – for a delectable and hearty meal.

2 tbsp Canola oil
4 Smashed cloves of garlic
1 Large chopped yellow onion
2 Large green peppers (roughly chopped)
1 cup Diced carrots
1 bag Frozen corn (or fresh)
2 Medium zucchinis (sliced and diced)
2 Jalapeño peppers (seeded and diced)
1 can (16 oz) Fire roasted tomatoes (chopped)
1 can Tomato paste
3 cans Red and black beans (drained and rinsed)
1 Bottle beer
1 cup Vegetable stock
4-5 tbsp Chili powder (or more to taste)
2-3 tbsp Cumin
2 tsp Salt (or more to taste)
Fresh ground pepper (about 15 grinds)
2-3 Bay leaves
2 tbsp Oregano
2 Chopped chipotle peppers in adobo sauce (they come in a can and can be found in the Mexican section at the grocery store)

In a large heavy pot, heat the oil over medium high heat. Add onions, garlic, and carrots; sauté until translucent. Add all peppers (except the chipotle), zucchini and corn; sauté for 5 minutes, stirring occasionally. Add tomato paste, chopped tomatoes and tomato juice. Then add all salt, pepper, herbs and spices. Stir well. Add 2 chopped chipotle peppers and beans. Stir well. Add beer and vegetable stock until liquid covers all ingredients in the pot. Bring to a boil, and then reduce heat to medium low. Simmer for a half-hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.

Serve with shredded cheddar, chopped avocado and fresh lime juice; no cilantro!

Note: This chili is always best the second day. It also goes well with fried or poached eggs for brunch.

Recipe courtesy of Randy Barone