Chipotle Vegetarian Three Bean Chili
This chili is quite spicy. For a milder chili, use one chipotle pepper instead of two. If you want more smoky flavor, use smoked paprika instead of regular sweet paprika.
If you prefer a thicker chili, use 2 or 2 1/2 cups of broth instead of 3.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 rib of celery, sliced
- 1 teaspoon salt, divided
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 chipotle peppers, in adobo sauce, roughly chopped
- 1 14-ounce can of crushed tomatoes
- 3 cups vegetable broth
- 1 15.5-ounce can of pinto beans, drained and rinsed
- 1 15.5-ounce can of black beans, drained and rinsed
- 1 15.5-ounce can of kidney beans, drained and rinsed
Toppings
- sour cream
- chopped red onions
- chopped cilantro
Instructions
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onions and sauté them for about 4 minutes. Add the celery, garlic and 1/2 teaspoon of salt. Sauté for another 3 minutes.
- Add the chili powder, cumin, paprika, chipotle peppers and the remaining 1/2 teaspoon of salt. Stir to combine the ingredients. Add the crushed tomatoes and broth, cover the pot and bring it to a boil.
- Remove the cover, add the beans, and reduce the heat to medium. Let the soup simmer for 10 minutes, uncovered.
- Turn off the heat and let the soup sit for another 10 minutes so that the beans absorb more liquid.
- Serve the chili in bowls with a dollop of sour cream and some chopped onions and cilantro.
- Refrigerate any leftovers. The chili tastes even better the next day!
Notes
NUTRITION INFORMATION: Amount for 1/6 of recipe: Calories: 270, Total Fat 6g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 1373.4mg, Total Carbohydrate: 43.3g, Dietary Fiber: 14.2g, Sugar: 7g, Protein 13.5g
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