Vegetarian Three Bean Chili

By dhoffmanlatter

1 tablespoon olive oil
2 medium carrots, finely chopped
1 can (15 ounces) pinto beans, drained and rinsed
1 large onion, finely chopped
½ jalapeno chile, seeded and minced
2-½ cups water
3 large garlic cloves, minced
1-½ teaspoons coarse salt
1 chipolte chile canned in adobo sauce, minced
¼ teaspoon freshly ground pepper
1 can (28 ounces) whole plum tomatoes, drained and crushed
½ bunch Swiss chard, stems removed, leaves cut into 1 inch pieces (5 cups)
1 bay leaf
1 tablespoon plus 1-½ teaspoons chopped
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) garbanzo beans, drained and rinsed
1 avocado, peeled and sliced, for garnish
fresh cilantro
Lime wedges, for serving

Ingredients

• 1 tablespoon olive oil
• 2 medium carrots, finely chopped
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 large onion, finely chopped
• 1/2 jalapeno chile, seeded and minced
• 2-1/2 cups water
• 3 large garlic cloves, minced
• 1-1/2 teaspoons coarse salt
• 1 chipolte chile canned in adobo sauce, minced
• 1/4 teaspoon freshly ground pepper
• 1 can (28 ounces) whole plum tomatoes, drained and crushed
• 1/2 bunch Swiss chard, stems removed, leaves cut into 1 inch pieces (5 cups)
• 1 bay leaf
• 1 tablespoon plus 1-1/2 teaspoons chopped
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) garbanzo beans, drained and rinsed
• 1 avocado, peeled and sliced, for garnish
• fresh cilantro
• Lime wedges, for serving

Details

Servings 6

Preparation

Step 1

1. heat oil in a large pot over medium heat. Add carrots, onion, jalapeno, and garlic, and cook until softened, about 10 minutes.

2. Add oregano, cumin, chili powder, and chipotle, and cook, stirring constantly, for 2 minutes. Add tomatoes, bay leaf, beans, water, salt, and pepper. Bring to a simmer. Cover, and reduce heat to medium low. Simmer for 1 hour.

3. Discard bay leaf. Add Swiss chard, and cook, uncovered, until mixture has thickened slightly, about 20 minutes. Stir in chopped cilantro.

4. Garnish with avocado and cilantro sprigs, and serve with lime.