Spicy Vegetarian Chili

Our colorful and satisfying chili packs plenty of flavor — even for the most dedicated meat eaters. Use more or less chipotle chiles, depending on the level of heat you’re going for. Top with sliced green onions and a dollop of sour cream, if you like.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped chipotles in adobo
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 2 teaspoons kosher salt`
• 2 (14.5-ounce) cans no-salt-added diced tomatoes
• 2 (14.5-ounce) cans red kidney beans, drained and rinsed
• 1 (14.5-ounce) can black beans, drained and rinsed
• 1 tablespoon dried oregano

Instructions:

1. Heat oil in a large pot over medium heat.
2. Add onion, carrot, celery, bell peppers and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 10 to 12 minutes.
3. Add chipotle chiles, oregano, chili powder, cumin and salt and stir to blend.
4. Add tomatoes with juices and 3 cups water. Bring to a simmer, then reduce heat to low and gently simmer, uncovered, for 45 minutes.
5. Add beans and simmer for 30 minutes more to warm through.
6. Ladle chili into bowls and serve.

Feel free to add toppings like sour cream, shredded cheese or green onion