A blend of vegetables and beans come together in a smoky and savory chili perfect for any chili day. Top with sour cream and cheddar cheese, corn bread, sliced avocado or corn chips.
2 tablespoons canola oil (or vegetable oil)
3 large carrots, sliced
1 yellow onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
28 ounce can diced tomatoes
2 cups chicken or vegetable broth
1 cup Miller Lite
2 tablespoons chili powder
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can cannellini beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
In a large pot, heat oil over medium heat. Add carrots, onion, bell pepper, and garlic. Sauté for 5 to 10 minutes until onions have softened and are translucent.
Add tomatoes, broth, Miller Lite, chili powder, paprika, cumin, and oregano. Bring to a boil over high heat then reduce heat to medium-low and simmer for 15 minutes. Add beans and continue to simmer for another 5 to 10 minutes until reduced and thickened. Serve.
Notes: Serve with cornbread, chips, sour cream, or cheddar cheese.