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.
- 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
- Heat oil in a large pot over medium heat.
- Add onion, carrot, celery, bell peppers and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 10 to 12 minutes.
- Add chipotle chiles, oregano, chili powder, cumin and salt and stir to blend.
- Add tomatoes with juices and 3 cups water. Bring to a simmer, then reduce heat to low and gently simmer, uncovered, for 45 minutes.
- Add beans and simmer for 30 minutes more to warm through.
- Ladle chili into bowls and serve.
Feel free to add toppings like sour cream, shredded cheese or green onion