Dinner/fiery vegetarian gumbo

Serves: 8

Active Time: 20 minutes

Total Time: 30 minutes

From: Fresh

Ingredients

2 tablespoons olive oil

1 each yellow onion, diced

2 each bell peppers (any color), diced

2 each celery ribs, diced

1 teaspoon Cajun seasoning

1/4 cup all-purpose flour

1 (12 oz) each bottle dark lager beer

4 cups low- sodium vegetable broth

1 14.5 oz can no-salt-added diced tomatoes

1 each ( 7 oz.) can chipotle peppers in adobo sauce

1 (14 oz.) pkg instant brown rice, uncooked

1 bunch swiss chard

Directions

Step 1

In a large pot, heat olive oil over medium high heat. Add onion, peppers, and celery. Saute until soft, about 3 minutes. Add Cajun seasoning and flour and stir to combine.

Step 2

Add beer and deglaze the pan by scraping up the brown bits from the bottom.Add vegetable broth and stir to combine.

Step 3

Add diced tomatoes and chipotle peppers, with sauce. Stir to combine. Bringto a boil and add rice. Cover and reduce heat to medium low to maintain a lowsimmer.

Step 4

Remove the stems from the chard, dice stems, and add to the pot. Chop leaves and add 5 minutes later. Simmer for 10 more minutes, until chard is tender and rice is cooked through. Ladle into bowls and serve immediately.