SMOKY VEGETARIAN CHILI

Smoky Vegetarian Chili image

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!

Provided by Lynne Cooks

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

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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

Steps:

Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
Add beans, corn and vegetable broth, and bring to boil.
Reduce heat and simmer uncovered for about 25 minutes.

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