Vegetarian Chipolte Chili

By murphy91781

Ingredients

• 1 tbsp. olive oil
• 1 1/2 cups chopped carrot
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1 cup chopped onion
• 2 tsp. minced garlic
• 1 tbsp. chili powder
• 2 tsp. ground cumin
• 1 28oz. can Italian-style plum tomatoes with juice, chopped
• 1 15oz. can red kidney beans, rinsed and drained
• 1 15oz. can cannellini beans, rinsed and drained
• 1 15oz. can black beans, rinsed and drained
• 1-2 tbsp chopped canned chipolte chilis in adobo sauce
• salt and freshly ground pepper

Details

Servings 4

Preparation

Step 1

In large, heavy saucepan, heat olive oil over medium heat. Add carrot, bell peppers, onions and garlic. Cook until light golden brown, about 10 minutes. Add chili powder and cumin and cook, stirring frequently, 2 minutes. Add tomatoes, kidney beans, cannelini beans, black beans, and chipolte peppers. Heat to boiling. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 30 minutes. Add water if mixture is very thick. Season with salt and pepper to taste. Ladle into warmed bowls.