Three-Bean Chili with Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Chipotle chiles add a subtle smokiness and a touch of spicy heat to this chili. We also love the flavor from the three types of beans. Cook this hearty, kid-friendly dish up to two days ahead. Thin it with a little water when reheating, if necessary. Ingredients:
1 1/2 tablespoons canola oil |
2 cups chopped onion |
2/3 cup chopped carrot |
4 garlic cloves, minced |
4 cups water |
2 cups frozen whole-kernel corn |
1 cup chopped red bell pepper (about 1 large) |
1 cup chopped zucchini |
2 tablespoons chili powder |
2 teaspoons dried oregano |
2 teaspoons ground cumin |
3/4 teaspoon salt |
2 (28-ounce) cans crushed tomatoes |
2 (16-ounce) cans pinto beans, rinsed and drained |
2 (16-ounce) cans kidney beans, rinsed and drained |
2 (15-ounce) cans black beans, rinsed and drained |
1 (6-ounce) can no-salt-added tomato paste |
1 1/2 tablespoons rice vinegar |
1 1/2 teaspoons to 1 tablespoon finely chopped chipotle chile, canned in adobo sauce |
1 cup chopped fresh cilantro |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1 cup reduced-fat sour cream |
Directions:
1. Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and garlic; sauté 5 minutes. Stir in 4 cups water and next 12 ingredients (through tomato paste); bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrot is tender, stirring occasionally. Stir in vinegar and chipotle. Top with fresh cilantro, cheese, and sour cream.
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