Vegetarian Chili with Chipotle Chilies

Name: Vegetarian Chili with Chipotle Chilies
Yield: Makes 8 Servings
Cuisine: United States
Ingredients: 1 cup chopped onion; 2 garlic cloves, finely chopped; 1½ teaspoons chili powder; 1 teaspoon ground cumin; 1 tablespoon olive oil; 1 cup chopped carrot; 1 cup chopped red (bell) pepper; 1 cup chopped green bell pepper; 1 cup nonfat yogurt; 1 cup finely shredded iceberg lettuce; 1 can (16 ounces) cannellini, rinsed and drained; 1 can (16 ounces) red kidney beans, rinsed and drained; Salt to taste; 1 can (16 ounces) black beans, rinsed and drained; 3 cups chopped cored ripe tomatoes or 1 can (28 ounces) plum tomatoes, with juice; 3 cups chopped cored ripe tomatoes or 1 can (28 ounces) plum tomatoes, with juice; 2 tablespoons chopped canned chipotle chilies, or to taste; 1 cup tomato juice, or as needed

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

This easy recipe, based on three colors of canned beans, is a big batch, but leftovers make a delicious quick meal. Chipotle chilies are dried smoked jalapeños. They are available canned.

Ingredients

1 tablespoon olive oil
1 cup chopped carrot
1 cup

Americas
United States
Main course
Vegetarian
Gluten-free
Spicy

Method

Heat the oil in a large heavy saucepan over medium-low heat. Add the carrot, red and green pepper, onion, and garlic. Cook, stirring, until the vegetables are golden, about 10 minutes.
Stir in the chili powder and cumin and cook, stirring, for 2 minutes to toast the spices. Add the tomatoes, tomato juice, chipotle chilies, and all the beans. Bring to a boil and