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Chipotle Vegetarian Three Bean Chili

Chipotle Vegetarian Three Bean Chili

Entrees

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Cook Time

45 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Chili:

2 tbsp olive oil
1 medium onion diced
2 cloves garlic minced
1 stalk celery sliced
1 tsp salt divided
1 tbsp chili powder
1 tsp cumin ground
1/2 tsp paprika
2 chipotle peppers in adobo sauce; roughly chopped
1 14 oz can tomatoes crushed
3 cups vegetable broth
1 15 oz can pinto beans drained and rinsed
1 15 oz can black beans drained and rinsed
1 15 oz can kidney beans drained and rinsed

Optional Toppings:

sour cream
onions red; chopped
cilantro chopped

Instructions

Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onions and sauté them for about 4 minutes. Add the celery, garlic and 1/2 teaspoon of salt. Sauté for another 3 minutes.
Add the chili powder, cumin, paprika, chipotle peppers and the remaining 1/2 teaspoon of salt. Stir to combine the ingredients. Add the crushed tomatoes and broth, cover the pot and bring it to a boil.
Remove the cover, add the beans, and reduce the heat to medium. Let the soup simmer for 10 minutes, uncovered.
Turn off the heat and let the soup sit for another 10 minutes so that the beans absorb more liquid.
Serve the chili in bowls with optional toppings.
Refrigerate any leftovers. The chili tastes even better the next day!