Smoky Three-Bean Chili

By cdrier

Ingredients

• 1 tbsp. oil
• 2 medium stalks celery, chopped (1 c.)
• 1 medium green bell pepper, chopped (1 c.)
• 1 medium onion, chopped (1/2 c.)
• 2 garlic cloves, minced
• 1 (28-oz.) can diced tomatoes, undrained
• 1 (15-oz.) can spicy chili beans, undrained
• 1 (15-oz.) can kidney beans, drained, rinsed
• 1 (15-oz.) can black beans, drained, rinsed
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. finely chopped chipotle chile in adobo sauce (from 7 or 11-oz. can)
• 1/2 tsp. adobo sauce (from can of chipotle chiles)

Details

Servings 6

Preparation

Step 1

Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add celery, bell pepper, onion and garlic; cook and stir 3 minutes. Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes or until vegetables are tender and flavors are blended, stirring occasionally. If desired, top individual servings with crushed tortilla chips and sliced green onions.