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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Believe it or not, I discovered this recipe in InStyle. I have made it so many times and it is always gobbled up by everyone. I have made it for parties and kids. I sometimes serve it Cincinnati style - over spaghetti and topped with cheddar cheese or with tortilla chips. Making a pot now on a rainy day - yum! Ingredients:
2 tablespoons olive oil |
1 cup chopped scallion |
1 cup chopped celery |
1 red pepper, seeded and diced |
2 large garlic cloves, minced |
1 (28 ounce) can diced tomatoes |
1 tablespoon chile powder |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1 chipotle pepper, minced (canned, in adobo sauce) |
1 (15 ounce) can pinto beans, drained and rinsed |
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can kidney beans, drained and rinsed |
1 (10 ounce) box frozen corn kernels, thawed |
2 1/2 cups vegetable broth |
1/2 cup chopped cilantro |
Directions:
1. Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
2. Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
3. Add beans, corn and vegetable broth, and bring to boil.
4. Reduce heat and simmer uncovered for about 25 minutes.
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