Vegetarian Chipotle Chili

Name: Vegetarian Chipotle Chili
Ingredients: 1 tablespoon olive oil; 1 1/2 cups carrots, chopped; 1 cup red bell pepper, chopped; 1 cup green bell pepper, chopped; 1 cup onion, chopped; 2 teaspoons garlic, minced; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 (28 ounce) can plum tomatoes with juice, chopped; 1 (15 ounce) can red kidney beans, rinsed and drained; 1 (15 ounce) can cannellini beans, rinsed and drained; 1 (15 ounce) can black beans, rinsed and drained; 1 -2 tablespoon canned chipotle chile in adobo, chopped

13 ingredients

7 steps

Ingredients

1 tablespoon olive oil
1 1/2 cups carrots, chopped
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 cup onion, chopped
2 teaspoons garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 (28 ounce) can plum tomatoes with juice, chopped
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 -2 tablespoon canned chipotle chile in adobo, chopped

Directions

1

Heat olive oil in large saucepan over medium heat.
2

Add carrots, bell peppers, onion, and garlic. Cook until light golden brown, about 10 minutes. Season with salt and pepper to taste.
3

Add chili powder and cumin and cook, stirring frequently, 2 minutes.
4

Add tomatoes, beans, and chipotle peppers. Heat to near boiling.
5

Reduce heat and simmer until vegetables are tender, stirring occasionally, about 30 minutes.
6

Add water if mixture is too thick, and add additional salt and pepper to taste.
7

Serve in warm bowls with warm tortillas.