Smoky Two-Bean Vegetarian Chili

Ingredients

1 tablespoon olive oil

4 garlic cloves, finely chopped

1 small onion, finely chopped (about 1 cup)

1 small green bell pepper, chopped (about 1 cup)

1 teaspoon ground cumin

1 cup water

2 teaspoons finely chopped chipotle chiles, canned in adobo sauce

1 teaspoon salt

1/2 teaspoon black pepper

2 (15-ounce) cans unsalted black beans, drained

1 (15-ounce) can unsalted pinto beans, drained

1 (14.5-ounce) can unsalted petite diced tomatoes, undrained

Preparation

1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat.

2. Add garlic, onion, and bell pepper; sauté 4 minutes.

3. Add cumin; sauté 30 seconds.

4. Stir in 1 cup water and remaining ingredients.

5. Bring to a boil; cover, reduce heat, and simmer 5 minutes.

6. Remove 1 cup bean mixture from pan with a slotted spoon; place in a bowl. Mash beans with a fork.

7. Stir mashed beans into chili. Simmer 5 minutes.

3 Ways to Riff: - Add ground turkey or ground beef for a meaty version; cook it with the veggies. - Use any other type of bean: kidney beans, chickpeas (garbanzo beans), or red beans. - Swap in 1 can of hominy or 1 cup frozen corn in place of 1 can of beans.

Recipe Time

Hands-on:  15 Minutes

Total:  28 Minutes

Nutritional Information

• Calories 347
• Fat 6.1 g
• Satfat 0.5 g
• Monofat 2.5 g
• Polyfat 0.4 g
• Protein 18 g
• Carbohydrate 56 g
• Fiber 17 g
• Cholesterol 0.0 mg
• Iron 5 mg
• Sodium 668 mg
• Calcium 186 mg