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Ingredients
US|METRIC
4 SERVINGS
- 2 cans kidney beans (15.5-ounce)
- 15.5 oz. black beans (1 can)
- 15.5 oz. pinto beans (1 can)
- 2 medium zucchini (quartered and sliced)
- 1 yellow squash
- 2 sweet onions (large)
- 1 red pepper
- 1 yellow pepper
- 1 orange pepper (if unavailable, double up on red)
- 3 cans fire-roasted diced tomatoes (14.5-ounce, preferably Muir Glen Organic Fire-Roasted Diced Tomatoes in Adobo)
- 1/2 qt. vegetable stock
- 7 oz. green chilies (1 can, mild)
- 7 oz. chipotles in adobo sauce (One-half, can, whole)
- 2 Tbsp. chili powder
- 2 Tbsp. cumin
- 1 Tbsp. oregano
- 3 cloves garlic
- 1 btl. Mexican beer (dark, preferably Negra Moderno)
- 1 bunch cilantro stems (saving the leaves for garnish, optional)
- shredded Monterey Jack cheese (for garnish, optional)
- 2 limes (each cut into 6 thin wedges, for garnish, optional)
- tortilla chips (Crushed, for garnish, optional)
- avocado (Diced, for garnish, optional)
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