Vegetarian Chipotle Chili

Serves: 5
Total Calories: 273


1 tablespoon olive oil
1/2 cup chopped carrot
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon chili powder
1 tablespoon cumin
1 (28-ounce) can Italian style plum tomato with juice, chopped
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can black kidney beans, rinsed and drained
tablespoons chopped, canned chipotle chilies in adobo sauce
salt and pepper to taste


1. In a large saucepan, heat olive oil over medium heat.

2. Add carrot, bell peppers, onion and garlic, cook until golden brown (about 10 minutes).

3. Add chili powder and cumin and cook, stirring frequently (2 minutes).

4. Add tomatoes, kidney beans, cannellini beans, black beans and chipotle peppers.

5. Heat to boiling. Reduce heat and simmer until vegetables are tender, string occasionally, about 30 minutes.

6. Add water if mixture is very thick.

7. Season with salt and pepper to taste.

8. Allow to cool, ladle into a one gallon freezer bag and freeze.

1. Empty freezer bag into pot, heat through. Add water if necessary.

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Nutritional Facts:

Serves: 5
Total Calories: 273
Calories from Fat: 35

This Vegetarian Chipotle Chili recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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