A delicious and hearty vegetarian chili packed with beans, vegetables, and a smoky kick.
Heat the canola oil in a large Dutch oven over medium heat.
Ensure the oil is hot before adding the vegetables for better sautéing.
Add the chopped onion and bell peppers to the pot and sauté until softened, about 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the chili powder and minced garlic, cooking for 1 minute until fragrant.
Cooking the spices enhances their flavor.
Pour in the vegetable broth and beer, scraping the bottom of the pot to deglaze.
Deglazing adds depth to the flavor by incorporating browned bits.
Add the chipotle chili, chickpeas, cannellini beans, and diced tomatoes. Simmer for 40 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Season with kosher salt to taste.
Taste before adding salt to avoid over-seasoning.
Serve the chili in bowls and sprinkle with cheddar cheese.
Add a dollop of sour cream or chopped cilantro for extra flavor.
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