Three-Bean Chili with Vegatables
(from gruben’s recipe box)
Chipotle chiles add a subtle smokiness
and a touch of spicy heat. Cook this
hearty, kid-friendly dish up to two days
ahead. Thin it with a little water when
reheating, if necessary
Source: Cooking Light
Prep time: 15 minutes
Cook time: 30 minutes
Serves 10 people
Categories: soup chili
Ingredients
- 11/2 tablespoons canola oil
- 2 cups onion, chopped
- 2/3 cup carrot, chopped
- 4 garlic cloves, minced
- 4 cups water
- 2 cups frozen whole-kernel corn
- 1 large red bell pepper, chopped
- 1 cup zucchini, chopped
- 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 (l5-ounce) cans black beans,
- rinsed and drained
- 1 (6-ounce) can no-salt-added
- tomato paste
- 11/2 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
-
Heat oil in a large stockpot over
-
medium-high heat. Add onion, carrot,
-
and garlic; saute 5 minutes.
-
Stir in 4 cups water and next 12 ingredients
-
(through tomato paste);
-
bring to aboil. 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.