2 tablespoon olive oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 to 3 tablespoon finely chopped chipotle, based on your spice tolerance
1 tablespoon dried oregano
2 teaspoon ground cumin
1 tablespoon chili powder
1 1/2 teaspoon unprocessed sea salt
1 (28-ounce) can diced tomatoes, with liquid
3 cup dried red kidney beans
1 1/2 cup dried black beans
4 cup water
fresh cilantro or green onions (optional)
Soak the dried beans in water for a few hours before making your chili.
Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
Add chipotle chilies, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups of water. Gently simmer over low heat, uncovered, for 15 minutes.
Add the beans and simmer an additional 45 to 60 minutes on low heat, until the beans are soft. You can add more water if you prefer a more liquid chili.
Serve hot and garnish individual bowls of the vegetarian chili with green onions or cilantro.
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