Five-bean vegetarian chili
2 tablespoons olive oil
2 ribs celery, chopped
1 each, chopped: sweet onion, green bell pepper
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3 cloves garlic, minced
2 each, finely chopped: drained chipotle peppers, oil-packed sun-dried tomatoes
1 can (28 ounces) crushed tomatoes
1 can (about 16 ounces) each, drained: black beans, garbanzo beans, red kidney beans, white kidney beans, cannelloni or butter beans
1 can (14 ounces) vegetable broth
2 cups water
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon each: salt, dried thyme leaves, red pepper flakes
Freshly ground black pepper
Preparation time: 15 minutes
Cooking time: 25 minutes
Heat the oil in a Dutch oven over medium-high heat; add celery, onion and bell pepper. Cook, stirring, until vegetables soften, about 3 minutes. Add garlic; cook, stirring, 1 minute.
Stir in chipotle and sun-dried tomatoes. Add crushed tomatoes, beans, vegetable broth, water, chili powder, cumin, oregano, salt, thyme, red pepper flakes and black pepper to taste. Heat to a boil over medium-high heat; lower heat to a simmer. Cover; cook, stirring occasionally, 20 minutes.
Makes 8 servings.
Nutrition information per serving: 324 calories, 15 percent of calories from fat, 6 g fat, 1 g saturated fat, no cholesterol, 59 g carbohydrates, 15 g protein, 1,510 mg sodium, 18 g fiber.