Recipe: Vegetarian Chili with Chipotle Chilies (Bon Appetit, 1990's)

VEGETARIAN CHILI WITH CHIPOTLE CHILIES

1 tablespoon olive oil
1 cup chopped carrot
1 cup chopped red bell pepper
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 (28 oz) can plum tomatoes, with juices, chopped
1 (16 oz) can red kidney beans, rinsed and drained
1 (16 oz) can cannellini beans, rinsed and drained
1 (16 oz) can black beans beans, rinsed and drained
2 tablespoons chipotle chilies in adobo sauce*
Salt and pepper, to taste

Heat olive oil in heavy large saucepan over medium heat. Add carrot, bell pepper, onion and garlic and saute until vegetables are light golden, about 10 minutes.

Add chili powder and cumin and stir 2 minutes. Add tomatoes, red, white and black beans and chipotle chilies and bring mixture to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 30 minutes. Thin with water if mixture is too thick. Season chili to taste with salt and pepper.

Ladle into bowls and serve.

*Chipotle chilies are dried, smoked jalapenos that are sold canned in a red adobo sauce. Available at Latin American markets and some supermarkets.

Makes 8 servings
Source: Bon Appetit magazine, July 1993